COOKING AND RECIPES.

Manawatu Standard, Volume LIX, Issue 101, 29 March 1939, Page 13

COOKING AND RECIPES.

LAMB’S FRY. A HEALTH FOOD. (Copyright.) There is nothing better than fried liver if you like it. You should —and most people do. That is especially fortunate when a quick meal is in question, because liver not only will cook quickly, but it is only good when it is cooked quickly. 0 his is true in regard to beef liver, lamb and pig as well as the more delicate calves’ liver. While 1 have any number of recipes | for the use of liver in my files, there are only two which I use often. One is for fried liver and the other is what is known as liver en brochette. You make a creamy gravy to serve with the filed liver if you like and call it another recipe. The liver should be sliced not more than half an inch thick and the skin and veins removed by hand without scalding, which, while it makes this process a little easier, does take away flavour. You may roll the liver in seasoned flour, if you like, before frying it in bacon fat or butter. It should, of course, be turned after it is browned on one side, but altogether it should not he cooked more than five minutes. The liver en brochette, which is cooked in the broiling oven, will take about fifteen minutes. If you demand onions with liver they will take a longer time to cook, so they must be well under way before you begin to cook the meat. Liver en brochette.—l pound liver, bacon, mushroom caps. Remove skin and veins from liver, sliced one-half inch thick. Cut liver into one and onc-half-inch pieces. Arrange alternate slices of liver and thinly sliced bacon on skewers with a mushroom cap at each end of the skewer. Broil under a jot flame until bacon is crisp. Arrange skewers on toast and garnish with sliced lemon. Lamb’s fry.—Remove skin and veins from liver sliced one-lialf inch thick. Roll in flour mixed with salt and pepper. Fry (saute) in butter or bacon fat five minutes, turning when one side is brown. Use a moderate flame. The most satisfactory and quick method of sprinkling clothes is to use a good, clean, hand-whisk broom kept expressly for that purpose.