THE A.C.E. RECIPE

Evening Star, Issue 22442, 12 September 1936, Page 27

THE A.C.E. RECIPE

(Contributed by the Association for Country Education.) LIVER AND VEGETABLE CASSEROLE At this time of year we often see pale and tired faces, and the thought flashes across our mind that there are a number of anaemic people in our community, and, if not anaemic, their blood is not in the very best state. The remedy we suggest is that they have lots of vegetables, preferably raw, and, if “‘they are anaemic, that they include liver in their diet. Liver and vegetable casserole is one dish that the family will enjoy, and from which they will benefit. Liver, Boz. Stock, one teacup. Onion, one. Chopped parsley, one teaspoon. Powdered herbs, pinch. Ketchup, one tablespoon. Salt and pepper. Method: Peel, scrape, and slice the onion, cut the liver in slices, and chop the parsley. Place the vegetables in the casserole. Add the stock, and put on the lid. Place in a hob oven, and cook till the onion is nearly tender. Add the sliced liver, put the sliced onion on top of it. Put on the lid. return to—the oven, and cook till the liver is tender—about 30 minutes longer. Note: It is well to cook the onion first, so that the liver may not be over-cooked. This dish may be varied by adding many other vegetables.