HOME SCIENCE

Ashburton Guardian, Volume 59, Issue 275, 2 September 1939, Page 3

HOME SCIENCE

MODERN HOUSEKEEPING. BREAKFAST DISHES. (By an Otago University Graduate.) TO SERVE LIVER. The importance of serving liver at least once a week is generally not realised by the housewife. Certainly they are often hard to procure, but a standing order with your butcher will bring one to your door at the earliest chance. People who do know how valuable in iron and vitamins this organ is, would bo horrified, too, to know how often it is given to the pet dog or cat for a meal. Do not be misled by the price, for they are generally yery cheap, and if you only knew, a decided saving on your budget. Of course most of us have heard how valuable they are to anyone suffering from anemia, but others who now enjoy good health should eat it too, and perhaps postpone or prevent altogether any such risk. I think the food is most commonly served as “liver and bacon,” and delicious it is, too, as a breakfast dish. One advantage of serving liver for breakfast is l The short time it may take to cook. Blanched and cut in thin slices it is more digestible pan-broiled or sauted quickly. It should be so tender that it can be eaten with a fork. So often it is either burned or fried in fat for so long that a very tough crust about a quarter of an inch thick is formed. When serving “liver and bacon ’ the liver is best prepared by rolling in seasoned flour and quickly sauteing m a little hot fat. Always blanche a'liver, i.e., remove the membrane or skin on the outside. Do this by pouring boiling water over the liver and with a kmte peeling off the skin. Then, to slice the liver, cut it crosswise, not lengthwise, into strips. You may think this last instruction is rather far fetched, hut it will certainly make a tremendous thilcrence to the finished product. The secret is that liver has a grain jus like any other'meat has, and we must treat it accordingly. Try serving liver for breakfast in this way: Gut the liver into half-inch slices and place on a greased wire griller. Turning often, cook about five minutes. Season and serve very hot with dots of butter ant crisp rolls of bacon.