COOKERY.

Waikato Times, Volume 121, Issue 20254, 24 July 1937, Page 5

COOKERY.

THE IMPORTANCE OF LIVER. It is not so very many years since ! an animal's liver, tiiough no doubt a necessary bit of furniture while the animal was alive, became unimportant once it was dead, and labelled " meat. Then, with a closer study of dietics by medical science, liver's importance went steadily up and up. Now it is strongly recommended as an article ol' children's diet and ordered in so many cases of illness 1 Mat a knowledge of the following variety of ways of preparing it. taken from llio. recipe section of the Australian Journal, should be an asset. The most popular still is frying it with bacon. Allow j lb. bacon to 1 lb. liver. 2 pint of stock or water, 1 oz. clarified fat for frying, I tablespoon flour, i teaspoon salt, .and J pepper, and, if liked. 1 teaspoon of sweet herbs and a dessertspoon of finely chopped 1 "\Vash Hie river in warm water, dry it well, and cut it into thin slices. Mix the flour and seasonings on a plate, dip the liver in, cover it well,

and fry for seven minutes in very hot fat. Lift out the liver and sprinkle in the rest of the flour, etc. Stir over the Are for two or three minutes to make quite smooth, then add the water. Stir till it boils, then put the liver back and cook gently for ten minutes. This last step is omitted for l'oik who are ordered undercooked liver. Either fry the bacon or roll it and thread the rools on a skewer, 1 and grill. Serve on a hot dish with j Hie gravy poured over the liver and | the bacon rolls used as a garnish. | For Liver and Macaroni allow 2 ozs. of macaroni to 1 lb. of I liver, 2 rashers of bacon, 2 onions, I i oz. of flour. A pint of stock or water land sufficient pepper and salt, j Wash and dry the liver, and slice it I lliinly. Roil it in flour mixed with ; pepper and salt, and a sprinkle of nutmeg if the flavour is popular. Fry the bacon; then, in the fat, tlie onions, minced. Add I lie stock or water 1 gradually and bring to the boil. Boil j for ten minutes, then cook the liver I in it quickly for live minutes, j While you are doing all this, have the macaroni, broken into 1-inch pieces, on to boil. It should have 20

I minutes in salted water. Drain it, and I make of it a border for the dish the ' liver is served on. Use the bacon as a garnish. Seasoned Liver alters the flavour, and is often welcomed as a change by a patient who lias to eat liver very often. Besides 1 lb. of liver it needs 3 ozs. each of bacon and breadcrumbs, 1 small onion, $ pint of stock or water, 1 teaspoon of chopped parsely, 1 teaspoon of sweet herbs, some pepper and salt. Make a forcemeat of the breadcrumbs, herbs, parsley and the onion, minced finely. Season with pepper and salt and moisten with stock. Butter a piedisli, and lay In It slices of washed and dried liver onethird of an inch thick. Pile forcemeat on each piece and lay a rasher of bacon on top. Pour the stock round and bake lor one hour. To serve, lift' out the pieces carefully and arrange, radiating from the centre of a hot dish. Strain the gravy round it. Liver Shape. Parboil 1 lb. of liver, then grate it, and mix it with 4 rashers of bacon ininced, and with i the whole amount

of breadcrumbs. Beat la the yolks of 2 eggs and season with pepper and salt and small quantities of chopped parsley or sweet herbs. Steam the shape in a buttered mould. Liver With Rice. 801 l i cup of rice and line a baking dish with it. Fill the centre with a mixture of 1 cup of partly boiled liver finely chopped, 4 cup of breadcrumbs, 4 teaspoon salt and enough stock to moisten it. Cover and bake, standing in water as for a custard for 25 minutes. The oven should be moderate.