SC - Organ Meats
LYN M PARKINSON
allilyn at juno.com
Tue Jul 28 00:57:43 PDT 1998
Julleran,
I find that if I cut up a chicken liver in small bits and then stir fry
it very quickly in a bit of butter, it does not have the slightly musty
quality that liver sometimes gets when simmered. Broiling keeps a
cleaner taste, too, I think. Try this, before you puree it, and see if
it helps. I also like the taste when it is cooked in the fat from bacon,
if you don't go bananas about cholesterol.
Regards,
Allison
allilyn at juno.com
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