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Show TEMPTING THE PALATE WITH DELICIOUS LIVER. Liver Is one of the meats that tempts the spring appetite. U Is savory and it Is not heavy two points most decidedly ln its favor at this soaBon. There are many ways of cooking liver, and for that rwasoii It ralgbt very well make Its appearance on our tables more often than it does Blmply fried and served with bacon Moreover, there are two good kinds of liver, calf 8 liver and lambs liver And the lamb's liver, although much cheaper than the othpr kind. Is delicious de-licious when properly cooked So, w hen the price of calf s liver is pro- hibitive or when it is not to be bad I even for a price, try lamb's liver for a change. To begin with the best way to co.ik liver and bacon Is to wipe off the slices of liver with a damp cloth and then to drop tbem. with two slices 01 lean bacon to ever) 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 preparinc liver Is to brown slices of it In a skill"' and, as soon as they are browned on both sides, to removi them to a baking pan. dredging each slice with flour and sprinkling with salt and peppei 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 wash the edges of each slice a few times to keep them from curling. Then brown in hot fat in a skillet Remove the slices of liver to a saucepan sauce-pan and cook till yellow a sliced onion In the fat and then add it Lo the liver with enough cream to cover. Simmer for 10 minutes, covered, and then serve, seasoned with pepper and ...in Another way to cook liver with bacon ba-con is to soak the slices for 20 minutes, min-utes, then to dry them and roll them in fiour. 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 hut water and flour to the rest and pour over the liver for gravy Baked liver is good. io prepare it have a pound and a half of liver in one place. Wipe it with a damp cloth nnd trim it neatly and then put In some strips to salt pork, with a laid Ing needle across the top. Bake in a hot oven for half an hour, basting bast-ing 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 tbe fat. after most of It s poured away, and then flour and butter but-ter rolled together are added, and then enough water to make gravy of the right consistency. |