SC - liver (was rare foods at feasts-rant)

[Susan Browning]

Easy, just tell them you're cooking liver for dinner ;-)

Eleanor

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of
kathleen.hogan at juno.com
Sent: Wednesday, September 27, 2000 7:48 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - liver (was rare foods at feasts-rant)


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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