Recipes Galore

Miscellaneous Meat - # 02


Utensils


*   Baked Liver And Vegetables   *


Ingredients:
  • 1 1/2 Lbs. Beef Liver In 1 Piece
  • 1/4 Cup Flour
  • 5 Slices Bacon
  • 1 Large Onion, Sliced
  • 2 Cups Diced Celery
  • 1 Cup Canned Tomatoes, Strained
  • 1 Teaspoon Salt
  • 10 Small New Potatoes, About 2 Lbs.
  • 1/8 Teaspoon Black Pepper
  • 3/4 Cup Hot Water


Method:
  • Remove Skin and Veins from Liver, then coat Liver in Flour.

  • Pan broil Bacon in a heavy skillet until just done.

  • Lift Bacon out and drain.

  • Saute Onion and Celery in the Bacon Fat until soft and yellow.

  • Add the Flour that did not cling to the Liver, and stir until smooth;
    then add Tomatoes and Salt and continue stirring over moderate
    heat until Sauce Boils and Thickens.

  • Lay floured Liver in the Gravy, and over it arrange the pared,
    halved Potatoes.

  • Cover with close fitting cover and bake in a moderate oven
    ( 350 ° F ) until Potatoes are soft, about 45 minutes.

  • Remove cover and place cooked Bacon over the Liver.

  • Return to oven and cook uncovered for about 5 minutes to
    reheat Bacon.

  • Remove Liver and Potatoes to a hot platter,
    arranging Bacon over the Liver.

  • Pour Gravy around them or serve it in a separate bowl.

  • Yield: 5 Servings.



*     Braised Liver     *


Ingredients:
  • 1 1/2 Lbs. Liver In One Piece
  • Salt Pork
  • 1 Small Onion, Chopped
  • Hot Meat Broth Or Bouillon
  • Salt To Taste
  • 1 Teaspoon Poultry Seasoning
  • Dash Pepper
  • 2 Teaspoons Chopped Parsley


Method:
  • Wipe Liver with damp cloth, remove Skin and Veins.

  • [ Lard ] rounded side with strips of Salt Pork.

  • Saute Onion slowly until soft and yellow in Salt Pork Fat,
    then add Liver and brown it on all sides.

  • Half cover with Hot Broth or Bouillon made by dissolving
    1 Chicken Bouillon Cube in each cup of Hot Water required.

  • Add Seasonings.

  • Cover closely and simmer about 45 minutes or until Liver
    is no longer pink inside, basting frequently.

  • Liquid may be made into Gravy or it may be flavored with
    Lemon Juice and served without thickening.

  • Serve with a Sprinkling of Chopped Parsley.

  • Yield: 5 or 6 Servings.



*     Liver A La Gourmet     *


Ingredients:
  • 2 Tablespoons Olive Oil Or
        Salad Oil
  • 2 Cloves Garlic, Peeled
  • 2 Medium Onion
  • 1/2 Lb. Mushrooms
  • 1 ( No. 2 ) Can Tomatoes, Or
        2 1/4 Cups Tomato Juice
  • 1 1/4 Lbs. Calf Or Beef Liver
  • 3 Tablespoons Flour
  • 1 Teaspoon Salt
  • Dash Black Pepper
  • 2 Tablespoons Butter


Method:
  • Heat Oil in skillet, add sliced Garlic and Onions and
    cook slowly until soft and yellow.

  • Add cleaned sliced Mushrooms, cover tightly and
    simmer 3 or 4 minutes.

  • Put the Tomatoes through a sieve to remove seeds and
    add to skillet; continue simmering gently.

  • Meanwhile remove Skin and Veins from Liver and coat
    thoroughly in Flour which has been mixed with Salt and
    Pepper.

  • Brown in Butter in another skillet until just browned
    on both sides.

  • Pour Sauce over Liver, cover and simmer 5 minutes
    longer.

  • Yield: 5 or 6 Servings.



*     Liver Loaf     *


Ingredients:
  • 1 1/4 Lbs. Beef Or Pork Liver
  • 1 Cup Milk
  • 2 Tablespoons Melted Butter
  • 3 Eggs, Beaten
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Pepper
  • 1 Tablespoon Grated Onion
  • 1/8 Teaspoon Nutmeg
  • 1 1/2 Cups Fine Dry Bread Crumbs
  • 1 Teaspoon Meat Extract Paste In
        1/4 Cup Water


Method:
  • Remove Skin and Veins from liver.

  • Cover slices with Boiling Water, place over heat and
    boil 1 minute, then drain well.

  • Cool.

  • Put Liver through Food Chopper.

  • Add remaining ingredients and mix thoroughly.

  • Turn into buttered Loaf Pan ( 4 1/2 x 8 1/2 x 2 3/4 inches )

  • Bake in oven at ( 350 ° F ) 1 hour or until a knife
    inserted in the center comes out clean.

  • Unmold onto serving platter and garnish with Parsley.

  • Serve hot with Sauteed Mushrooms or cold with Ketchup
    or Chili Sauce.

  • Makes about 10 Servings.



*   Pan Fried Liver And Onions   *


Ingredients:
  • 1 1/2 Lbs. Beef Liver
  • 2 Tablespoons Bacon Fat
  • 1 Lb. Onions, Peeled And Sliced
  • 1/2 Teaspoon Salt


Method:
  • Remove Skin and Veins from Liver.

  • Heat the Bacon Fat in a skillet;
    add sliced Onions, sprinkle with Salt,
    cover and cook slowly until tender, 5 to 7 minutes.

  • Remove Onions to hot dish and keep warm while pan-frying
    Liver in same skillet.

  • Serve Liver and Onions on hot platter.

  • Garnish with Parsley or Cress.

  • Yield: 5 Servings.

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