Liver Economical, Nutritious

Press, Volume CVII, Issue 31409, 30 June 1967, Page 2

Liver Economical, Nutritious

Although meat is | an expensive item in I the food budget, liver . —one of the cheaper cuts—is often overlooked because ways of serving it are limited, says the Department of University Extension, Dunedin. Liver is quick-cooking and economical. In Christchurch lamb’s fry is about 3s 3d a pound, calf livers are about 2s a pound and ox liver is about 2s a pound, when available.

At these prices, a 4oz portion of lamb’s fry costs about lOd. A frying chop costs about Is a person, because allowances must be made for the waste in bone, fat and gristle when determining quantities needed. The protein values are approximately equal. Like other meats, liver supplies B vitamins. It also contains generous amounts of vitamin A, and the mineral

iron which is needed to pre-, vent nutritional anaemia or “tired blood " RICH IN IRON Liver is one of the few rich sources of iron. Portion for portion, it provides about 20 times as much iron as muscle meats. Served weekly, for instance, this will contribute about one-sixth of the total iron needed a week for a healthy non-pregnant woman or a 12-year-old child. If there is an excess, it is stored until needed. When liver is bought unsliced, peel off the skin before using. Cut away the (tubes and core with a pair of scissors. Liver should be sliced thinly, no more than half an inch thick, to cook quickly and look more attractive. To simplify slicing, partially freeze the liver and slice diagonally. For easier mincing, partly precook the sliced liver. Cover with boiling water and allow to stand about 10 minutes or simmer about five minutes in a covered pan with one or two

tablespoons of water, or bake in the oven until firm.

To improve the flavour, especially of ox liver, soak the slices in milk, or cover with boiling water and allow to stand. Drain very well before frying or grilling, otherwise the meat will stew and will not fry or brown well. DO NOT OVER-COOK Avoid over-cooking, regardless of the method used. This is the chief cause of toughness. Liver may be served medium well-done, when some pink is still obvious inside, or well done, with no trace of pink left When frying, cook quickly, a few minutes on each side. If the liver is cooked in a sauce, do not boil but simmer. Here are some recipes. DEEP FRIED LIVER Slice lamb or calf liver thinly. Toss in well-seasoned flour. Dip into one egg beaten with one-quarter cup of milk, then roll in fine dry breadcrumbs. Fry in deep fat at 360 degrees F. until browned

and liver is cooked. Serve I with a tomato sauce, spag-1 hetti and peas. BAKED LIVER Roll sliced liver in a seasoned flour and place in a baking dish. Cover with rashers of bacon. Bake at 400 degrees F. or regulo 6 for 20-30 minutes, until done. BAKED LIVER ROLLS Prepare a scone mixture using two cups of flour and roll into a rectangle fin thick. Cover with a mixture of: fib liver, cooked or leftover, minced or finely chopped 1 small onion, grated 2 tablespoons tomato sauce 1 tablespoon vinegar 1 tablespoon chopped parsley Salt, pepper, milk to moisten Chopped cooked bacon may be added. Method: Roll up like a Swiss roll. Cut in Ifin slices and place in a greased baking

pan, cut side up. Bake at 400 degrees F. for 15 to 20 minutes. Serve hot with a tomato sauce, SAUSAGE LIVER LOAF This is especially suitable for ox liver. Combine thoroughly: 12oz liver, minced with one onion Boz sausage meat 1/3 cup dry breadcrumbs 1 teaspoon salt * teaspoon curry powder A shake of pepper 2 tablespoons chopped parsley i cup tomato relish or sauce i cup milk 1 tablespoon vinegar. Method: Pack into a greased and crumbed loaf tin. Cover with bacon or line tin with bacon before filling. Bake at 350 degrees F. or regulo 4, one to If hours. Drain off excess fat Let stand five to 10 minutes before turning out to serve hot. To serve cold, [allow to cool in pan. Serve with a mushroom sauce or 'creamed vegetables.