My 1930s and 1940s cookbooks are full of recipes for this stuff. But I can't. I just can't.
My grandmother, bless her, used to make scrambled eggs and brains. No freaking way.
My mother used to make liver and onions at least monthly. I'm told it's possible to make that dish palatable, but my mother use to get a big stew pot, put the liver and onions in it, add water to the brim, and boiled it until the house just reeked. And I saw her take it out whole, once. She dropped it. It bounced! It was gray and nasty and stinky and bounced. They did the usual "you'll sit at your seat at the table until you eat it" and I fell asleep sometime near midnight at my seat. And then it was on my plate again at breakfast, so I went to school without breakfast. It was there the next day at supper, and I again stayed at my seat until I fell asleep. Thankfully they gave up at that point... I think. I think it was going to be my not having my homework done for the nuns the next day and having to explain why that gave me the leverage.
