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Show Spanish Liver Provides Novel Flavor Change There is a place on every one's menu plan this week for Spanish liver. Jf you've never tried liver this way before, you will be amazed at the novel flavor of the meat, says Reba Staggs, home economist. The best liver to use for this dish is pork or beef liver. Lamb and veal liver are more suitable for panfring and panbroiling. If your meat dealer offers you pieces of the pork or beef liver rather than slicea, these are also a good buy for they have the same flavor and are often more economical. At home, wipe the liver with a damp cloth then dip it in seasoned flour, Brown very slowly in hot fat, ,so it stays soft and tender, then add tomato juice, seasonings, and a bay leaf, and cook until tender, about 1 hour. Half way through the cooking time add green pepper rings. The tomato juice may contribute somewhat to the tenderness ten-derness of the meat, but it is the long slow cooking which will bring the greatest juiciness. |