Cooking For 1966 LIVER CREOLE

Press, Volume CVI, Issue 31134, 10 August 1966, Page 2

Cooking For 1966 LIVER CREOLE

181 l

CELIA TIMMS

Those who are vitamin minded already know that liver contains vitamins A B, D. and G. The following recipe for liver creole will provide a new method of serving it. Ingredients 1 cup diced celery 2 onions 1 carrot 1 parsnip 2 green peppers 1 lambs fry 1 lb macaroni 2 cups canned tomatoes Salt and pepper Method Slice the onions, carrot, parsnip and green peppers and place in a saucepan to-

gether with the diced celery. Add sufficient salted water to just cover. Cook for 15 minutes. Prepare lambs fry by soaking in salted water for half an hour. Remove skin and coat with seasoned flour. Brown in a large saucepan in butter. Remove and drain on absorbent paper until cool. Cut into dices. Add about a quart of water to the liquid from which the vegetables have been drained and bring to the boil. Cook macaroni in this until soft. Combine the liver, vegetables and tomatoes in a saucepan, season with pepper and salt and cook for 10 minutes. Heap the drained macaroni in the centre of a platter and surround with the liver mixture, which can be thickened if desired.