THE RIGHT RECIPE

Evening Star, Issue 21742, 9 June 1934, Page 24

THE RIGHT RECIPE

LIVER RECIPES Liver and Leek Soup. Liver 7oz, stock or water one pint, one leek, barley Joz, seasonings. Method: Wash the barley and put into the pot with the stock and seasonings; simmer slowly for about 15 minutes. Wash the leek, shred, finely, put into the pot with the liver, and cook slowly for 30 minutes. Remove the liver, grate it, and return to the pot with chopped parsley. Reseason if necessary. Serve very hot. Celery and Liver Soup. Method: Substitute a head or part of a head of celery cut small, 1 adding a little leek as well. Tomato and Liver Soup. Fresh tomatoes Jib, liver Jib, one onion, stock or water one pint, bunch of herbs, one teaspoonful cornflour, qne stick celery. Method: Slice the tomatoes; peel, scald, and slice the onion; cut up the celery. Bring the stock to the boil, add the vegetables, and when boiling add the liver and seasonings. Simmer 30 minutes. Remove the liver and grate it. When the vegetables are tender rub them through a wire sieve. Return to the pan, add the vinegar and liver, and if not thick enough blend the cornflour and stir it in. Boil five minutes after adding the cornflour. Serve hot. The above recipes give some idea as to how liver can be made into soup. Anyone with a knowledge of cookery can add to them. Grilled Liver, Liver, 8oz; tomato, loz; seasonings to taste; brown bread toast, one slice. Method.—Slice the liver thinly, it is more palatable thin. Have the toast made and lay it under the grid to catch the juice from the liver so that nothing is lost. Lay the liver on the grid and at first put it fairly close to the gas and brown it quickly on both sides. Then reduce the heat, and grill more slowly until tender, turning it often. The oftener it is turned the tenderer it will be, as a cool side is constantly being turned against the heat, which ensures cooking slow enough to make the liver tender. Grill the tomato whole or sliced. To Dish.—Place the toast on a hot dish with the liver on top, also the tomato. Serve at once. Liver and Vegetable Casserole. Liver, 8oz; stock, one teacupful; onion, one; chopped parsley, one teaspoonful ; powdered herbs, pinch; mushroom ketchup, one tablespoonful; salt and pepper; tomatoes, two. Method.—Peel, scald, and slice the onion-, slice the tomato, cut the liver in slices, chop the parsley. Place the vegetables in the casserole, sprinkling the parsley between. Add the stock. Put on the lid. Place in a hot oven, and cook till the vegetables are nearly tender. Add the sliced liver, piling the vegetables on top of it. Put on the lid, return to the oven, and cook till the liver is tender; —about 30min longer. Note.—lt is well to cook the vegetables first, so that the liver may not be over-cooked. This dish may be varied indefinitely by varying the vegetables. String beans cut in the usual way make a valuable adidtion. Where mushrooms are available they are appreciated. For Travellers. It is difficult for people on this diet to leave home. I have specially prepared the following recipe which gives enough liver for one person for two days. It is, both palatable and portable. It can be sliced and used in sandwiches if desired:— Liver Galantine. Liver, 11b; egg, one; toasted breadcrumbs, 4oz; chopped parsley, two teaspoonfuls; powdered herbs, pinch; tomato' chutney, one tablespoon; Yorkshire relish, little; pepper, salt, made mustard; stock, if necessary, little; fat bacon, 2oz. Method.—Grease a small cake tin or pudding bowl, also a double sheet of paper for the top. Pass the raw liver and bacon twice through the mincer, retaining every drop of juice. Place in basin and add the breadcrumbs, the egg (well beaten), and seasonings. Mix well and allow to soak for 30min to soften the crumbs. ’ Put into the prepared mould. Cover with greased paper. Place in a saucepan with boiling water to come halfway up the outside, steam steadily till firm and cooked—about one and a-half hours. Leave in the mould to cool, pressing it to make it compact; this may be done by placing a plate and weight on top of the meat.. To Turn Out.—Dip the mould in hot water for a second or two to melt the fat. Turn out on to a dish and dish paper. Garnish -with parsley. It may be nicely glazed if liked; see recipe for glaze below’. Glaze for the Galantine. Leaf gelatine, IJoz; water or stock, half-pint; Bovril, two teaspoonfuls; pepper, salt; browning liquid, one teaspoon. Method. —Dissolve the gelatine in water, add the Bovril and seasonings, colour a rich brown with the gravybrowning, boil up, strain. Give the galantine several coats of this when cold.