Show KNACK OF COOKING C OKING ng Easiest Method to Prepare That T Tender der and Flavor Rich Flavor Rich Liver By ANNA BINES Liver is a food that has been trodden down-trodden under the labels of nutritious good for yo you and healthy Certainly its it's all of these things but its it's delicious besides and in the long run its the flavor that leads most folks to eat any food at all aU Another Important point in connection with liver is that like all meats it must be correctly correctly correctly cor cor- cooked to be at its best is a method that produces produces produces pro pro- duces good results for liver is isa isa isa a lean ean cut of meat that takes kindly t to being cooked in fat MENU L Liver and Bacon Cabbage Wedges Wedge Fried French-Fried Potatoes Hot Biscuits Butter or Margarine i Tomato and Cucumber Salad Applesauce Cake Milk Coffee The meat is first dipped in seasoned flour or sifted bread breadcrumbs crumbs This step is optional though it results in the fine brown and crisp exterior often associated with fried foods Next it is placed in a small amount of heated lard or drippings drippings drippings drip drip- pings and browned on both sides If it is prepared with bacon in the traditional way the bacon may be started slightly ahead of the liver so there are drippings in the pan Or the bacon may be cooked completely first and kept warm in the oven while the liver is frying Cook Meat Bleat Slowly After After the meat is browned itis it itis itis is cooked slowly over moderate heat until it itis is completely cooked and tender To aid in uniform cooking g it is turned occasion occasion- ally Its It's important to note here that the low temperature temperature suggested suggested suggested sug sug- produces a tender delicious delicious deli dell cious liver while higher heat results in the hard texture often associated with poorly cooked liver Low heat is also alBo important important tant so BO that the me meat t will be cooked through by th the time Itis it itis itis is browned on the outside outsider This method of cooking is also known as old fashioned frying or sauteing Its It's highly favored by those who prefer the crisp outer crust and rich flavor of meat cooked in fat However its it's also a good method for cooking thin pieces piece's of tender meat such as lamb chops steaks and ham fo for meats made tender by scoring or cubing such as pounded or cubed round steak cubed steaks veal cutlets or pork chops and for other cuts that are desirable cooked in fat such as liver sweetbreads brains and bacon The fat that's used may be added to the pan or it may come from the meat itself True is a cooking method in its itself lf and is not to be confused with braising or pan- pan broiling both of which it may resemble in parts To distinguish distinguish distinguish dis dis- dis- dis it from the braising process the meat is never covered covered covered cov cov- ered and liquid is never added to it The crispness of the outside outside outside out out- side coating is the well-liked well feature of this meat and covering covering covering cover cover- ing or cooking with liquid will destroy this crispness and are the two methods most often confused The difference lies inthe in inthe inthe the fact that in the meat is cooked in fat while in it is not In the former former former for for- mer method the fat as it accumulates accumulates accumulates is left in the pan In which is a method used for tender cuts that need no fat the fat is poured from the pan as it accumulates es so that thata a food similar to one which has been oven broiled is produced |