SAVOURY LIVER DISHES

New Zealand Listener, Volume 25, Issue 630, 27 July 1951, Page 22

SAVOURY LIVER DISHES

UCH meats as liver, kidney, heart, sweetbreads, brains, tripe, and even tongue, are given a much nicer name in America than in our country. They are called variety meats there. Liver (whether calf, beef, pork or lamb) is a good source of iron, so much needed to combat a tendency to anemia. It is also rich in copper, in the B vitamins and in vitamin A. In other words, it is one of the best protective foods. A few years ago there was quite a vogue for giving anemic people raw minced liver, often in sandwiches, and made as palatable as possible with pepper and salt. Cooked liver is not nearly so valuable, so be sure not to serve it fried or baked hard and dry. Always use a spoon for turning it, so that the juices are not allowed to escape; and cook quickly and for a short time. Lamb's Fry Wipe the liver; cut into neat slices about % inch thick. Roll these in seasoned flour. Fry quickly in a little hot butter’ or bacon-fat until nicely brown all over, turning with a wooden spoon. Should not take more than 3-5 minutes, and must be soft and tender right through. Dish and keep hot while you make the gravy. Put a little more flour in the pan, let it brown a little, then add seasoning and just enough water to make a thick rich gravy, Pour it over the liver in the dish. Serve with fried or grilled bacon. Liver Tea This is good for anemia, and also for convalescents or tired, harassed housewives. One pound gravy beef cut small, barely cover with water, and simmer gently in double boiler for about an hour. Press to get all the juice out of the meat. Let it cool, and add about 1% Ib. minced liver, press again and stir well, but do not cook. Strain, add pepper and salt. Re-heat to drink, but do not boil, Marmite can be added. Liver and Bacon Cut neat slices of calf’s liver, lay them in a greased baking tin, put a layer of tasty forcemeat on each slice, | and then-a rasher of bacon on the forcemeat. Pour round about % cup of water, and bake in moderate oven till the liver is cooked--about 4% hour. Put the dish fairly low down in oven, as the liver takes longer than the bacon. Dish on hot dish, thicken the gravy with a little flour and seasoning, and pour it round the liver. The forcemeat: To a full breakfast cup of soft breadcrumbs allow about 1 oz. butter, as much grated onion as you desire, pepper and salt to taste, chopped parsley, a flavouring of dried herbs (sage and thyme). Mix all well together and bind with beaten egg, or milk. Roasted Liver Wash thoroughly, and wipe dry. Cut a long deep hole in the side, and stuff | with breadcrumbs, bacon and onions chopped, salt and pepper to taste, a piece of butter, and 1 egg to bind. Sew

or tie the liver together. Spread with dripping, and baké about 1 hour in fair oven, basting frequently. Serve with gravy and currant jelly. Baked Liver Fry slices of liver in butter to brown, but not to cook. In shallow piedish put chopped bacon, chopped parsley, grated onion, pepper and salt, and the slices of browned liver. Pour over this the butter the liver was browned in, Cover and bake 15-20 minutes in hot oven, Scottish Liver Pie Slice liver in thin pieces, roll in seasoned flour, lay in casserole. Cover with layer of tomatoes; layer chopped onion, layer sliced raw potatoes. Add dabs of dripping or fat saved from cooking bacon. Bake slowly till done. Creole Beef Liver Cut up sufficient slices of bacon into small pieces and fry in their own fat till crisp, Remove and keep hot, while you brown in bacon fat slices of beef (or pork) liver (about a pound), dredged with seasoned flour. Have the slices of liver about 4% inch thick. Now return the bacon to the stewpan, and cover generously with preserved tomatoes or tinned tomato soup. When green peppers are available, add one sliced. Put lid on pan and simmer gently for half an hour. Liver and fk Fried Onions Cut liver in 1% inch slices. Roll in seasoned flour. Fry lightly in bacon fat, turning with spoon, so that juice does not run out. Cut big onions in % inch thick slices, separate into rings.. Make good batter with 1 egg, 1% cup flour, pinch baking powder, salt to taste, about ¥% cup milk. Dip onions in this or, more economically, in milk first, then in flour. Fry in hot deep fat 3 to 4 minutes. Drain on paper, sprinkle with salt. Serve with the liver. Frying Onions Slice them thickly, and put them into frying pan containing just enough hot dripping (or butter if you want them extra nice) to keep them from sticking. Fry slowly till they begin to brown and the moisture is absorbed; every now and then add a little hot water, stirring frequently with a fork. Keep adding a little liquid, as it evaporates, till the onions are a deep brown. Then add just sufficient liquid to cover, Put a lid on the pan, and cook slowly till thoroughly soft. May thicken with a very little cornflour if desired. Cooked this way onions are easy to digest.