SC - OT - "Bob" and the Black Adder - was, Master of the Hall?

[Laura C. Minnick]

On Wed, 27 Sep 2000 13:44:46 -0500 "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
> Most places over-cook liver and often use beef liver which is strong
> flavored.  Fresh calves liver generally has the best taste and 
> texture.  I prefer to fry it quickly in butter (no more than you would
a piece 
> of fish) in which I have sauted the onions.  Remove the liver to drain
and 
> deglaze the pan for the sauce.  To flour or not to flour the liver
before 
> cooking is personal taste, but floured liver makes a thicker sauce.
> 
> Of course, liver is very much a matter of personal taste, so perhaps 
> some others will share their recipes and opinions.
> 

Another important fact is that freezing the meat also makes it tougher
and damages the fragile texture of the liver.  I am fortunate to have a
REAL butcher shop where I can get fresh liver on those rare occasions
nobody else will be home for dinner.  

I also like to quickly saute the liver in the butter I've cooked the
onions in.  I lightly flour it in flour seasoned with garlic powder and
finely ground lemon thyme.  

Gee....I wonder how soon I can figure out how to chase everyone out for
an evening??????

Caitlin nicFhionghuin
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