Iscas is a traditional food from the Lisbon area which transforms simple veal liver into a true delicacy. Iscas stands for the little strips into which the liver is cut before it is marinated and cooked in garlic, bay leaf, lard, white whine and vinegar. Like in many traditional gastronomies once an animal is killed for food, all parts must be used in some way. The Portuguese have a knack for transforming the most humble parts into dishes that are full of flavour and often overshadow the more noble (but somewhat boring) parts… During a walk around Lisbon you are guaranteed to encounter menus that offer “iscas com elas” (iscas with them). "Them” refers to boiled potatoes, the perfect companion for mopping up the delicious sauce from the iscas. The addition of potatoes makes this a full meal whereas the “sem elas” version is appreciated as a petisco (snack) - you choose!