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Show MAKING LIVER TASTY PROPERLY COOKED, MEAT IS DELICIOUS, DE-LICIOUS, AND CHEAP. How to Prepare It With Its Traditional Tradition-al Accompaniment, Bacon Excellent Ex-cellent When Baked Two -Kinds of Gravy. Liver is savory and It Is not heavy two points most decidedly in Its favor at this season. There are many ways of cooking liver and for that reason it might very well make its appearance on our tables more often than it does simply fried and served with bacon. Moreover, there are two good kinds of liver: Calf's liver and lamb's liver. And the lamb's liver, although much cheaper than the other kind. Is delicious de-licious when properly cooked. So, when the price of calf's liver is prohibitive pro-hibitive or when it is not to be had even for a price, try lamb's liver for a change. To begin with, the best way to cook liver and bacon is to wipe off the slices of liver with a damp cloth and then to drop them, with two slices of lean bacon to every one of liver, into smoking hot fat in a deep kettle. Let them brown like crullers, remove them for a moment to a piece of brown paper, then put them on a hot platter (liver and bacon together), sprinkle with salt and pepper and serve. If a gravy is desired, spread a little melted butter sauce, well seasoned, sea-soned, with the liver. Another way of preparing liver Is to-brown to-brown slices of it in a skillet and, as soon as they are browned on both sides, to remove them to a baking pan, dredging each slice, with flour and sprinkling with salt and pepper. Cover the pan and bake for three-quarters of an hour. To prepare liver with cream gravy, slice the liver a third of an inch thick, drop for a second into boiling water and slash the edges of each slice a few times to keep them from curling. Then brown in hot fat In a 6killet. Remove the slices of liver to a saucepan and cook till yellow a sliced onion in the fat and then add it to the liver with enough cream to cover. Simmer for ten minutes, covered, cov-ered, and then serve, seasoned with pepper and salt. Another way to cook liver with bacon is to soak the slices for 20 minutes, min-utes, then to dry them and roll them in flour, and then to brown them in the fat in which slices of bacon have been cooked crisp. Then pour off most of the fat, add hot water and flour to the rest and pour over the liver for gravy. Baked liver Is good. To prepare it have a pound and a half of liver in one piece. Wipe it with a damp cloth and trim it neatly and then put in some strips of salt pork with a larding needle across the top. Bake in a hot oven for half an hour, basting often, and serve with a brown gravy made In the baking pan. Still another method is to add a little lit-tle lemon juice to the liver gravy. This gives it a piquant flavor that is decidedly tempting. The lemon Is added to the fat, after most of it is poured away, and then flour and butter but-ter rolled together are added, and then enough water to make gravy of the right consistency. |