Savoury Ways of Serving Liver

New Zealand Herald, Volume LXXIV, Issue 22741, 29 May 1937, Page 7 (Supplement)

Savoury Ways of Serving Liver

L IV EH, which is one of the protective foods, is a valuable addition to the menu, especially to that of the growing child. It is best lightly cooked and from the point of view of conserving the healthful elements gentle frying is iindoubtedly the best method to use. Calf's or sheep's liver is the best. Cut in slices, not too thin, and roll in seasoned flour. Put in a fryingpan with a little bacon fat in it, and cook slowly over as little heat as possible, turning continuously, until the liver is brown outside and in but not h^d. Liver and Potato Pie.—Fried liver, however, does not appeal to everyone, and there are other savoury methods of using this valuable food. Liver and potato pie is an appetising dish. Rub a COltple of ounces of butter with a tablespoon of flour until well mixed together, and spread over the bottom of, a pie-dish. Put over this a layer of sliced potatoes sprinkled with minced onion. Put in the liver, season it, and cover with another layer of potatoes. Add enough stock (or water in which a cube of meat extract has been dissolved) to cover the liver but not the top layer of potatoes. Bake in a moderate ovon for fifty minutes. The potatoes should bo par-boiled or thinly sliced, otherwise thej' will not be soft by the time the liver is done. With Spaghetti or Macaroni Spaghetti and macaroni combine excellentlv with the flavour of liver. Cut a pouncl of liver into slices and dip in seasoned flour. Brown for a few seconds on each side in bacon fat Put into a sauceoan

i ui imu a oauutJj/iui

I rk . . I | Digestive Biscuits | •\ | | Mix together 6oz. of self-raising *| J flour and 3oz. of fine oatmeal, and J $ then add l\ox. of sugar and a pinch ! J of salt. Beat up half an egg and J J add to it 2ot. of melted butter and 5 i a quarter of a gill of cold Water, i Make a Well in the centre of the dry 5 $ ingredients and stir in the egg mixture, J $ making a soft dough. Then-turn out \ J on to a floured board, knead lightly J | and roll the dough to a quarter of | J an inch in thickness. Prick it all over J $ and cut into biscuits, coating them $ With a little egg or milk• Place the 5 | biscuits on a greased baking-tin and $ J bake for 20 minutes in a moderate $ $ ooen till nicely browned. $ > 5............... j

or casserole, and make a pint of gravy in the frying pan by browning some flour in it and adding well-seasoned stock. Pour over tlie liver and cook as slowly as possible for half an hour. Have ready some boiled spaghetti or macaroni, put it in with the liver and gravy, and make very hot again before serving. This makes a good supper dish when something substantial is wanted. Minced Liver. Some interesting dishes can be made with minced liver. An hors-d'oeuvre or supper dish, or an after-dinner savoury, to be served on biscuits or brown bread, is made as follows: Chicken, game, or calf's liver can be used. Fry the liver lightly, or it can

A Valuable Food

be baked in a tin in the oven. Rub it through a sieve. Boil one or two eggs hard and rub them through the sieve. Hub a little onion on a grater, and add this. Season generously with pepper and salt, and add enough bacon fat, chicken dripping, or butter to make a smooth soft paste when well mixed together. Pile up on the biscuits. Minced With Bacon.—Another recipe is to mince the liver, season it, and mix with it a little chopped bacon, then moisten thoroughly with gravy. Line an oven dish with thin rashers of bacon, put in the liver, and cover with rashers. Bake for one hour.

A Swiss Soup.—This is delicious for dinner or luncheon. Take lib. calf : s liver, loz. dripping, beef for choice, one good-sized onion, three pints water. or«second stock, half teaspoon good curry powder, three gills milk, one lemon, one tablespoon flour, one teaspoon salt, i teaspoon pepper, gravy colouring. Brown the liver and onion, cut into small pieces, in the dripping. Add water or stock, simmer for 1J hours and strain through hair sieve. Mix flour, curry powder and seasoning to a paste with the milk and add to strained soup. Simmer for another half hour.

Add colouring until a rich brown, serve with croutons, or sippets of toast, and slices of lemon.