Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Sauteing

2.) Saute' liver in lemon and butter and sprinkle chili sauce
over it before broiling.

3.) Marinate calves liver for a day in a liquid of sherry, bay
leaf and garlic, then fry lightly in olive oil.

4.) Before placing liver under fire, smear with oil, crushed
garlic and a little Burgundy wine.

5.) Dip slices of liver in beaten egg and seasoned bread crumbs
before frying with onions.

6.) Cover liver with milk and let stand for 20 minutes before
frying. The leftover milk may be used in the gravey. The liver will
be much milder in flavor, and cheaper liver can be enjoyed as much
as the most expensive cuts.

7.) Put calves-liver slices in sizzling skillet and turn them
immediately to seal in juices; then cook in regular way.

8.) One sure way to spot good liver is to look for traces of
fat in it. If the fat is yellowish, the liver is tough; if the fat
is snow-white, you are getting the best.

9.) If you can crush raw liver just by touching it with the tip
of a finger, it is of extra good quality.

10.) Calves liver should not be exposed to high heat, and never
overcooked; the moment it is, it becomes tough.

1.) Marinate calf's liver in lemon juice for 30 minutes before

From: Sharon Stevens Date: 11-05-95 (21:49)
(164) Fido: Home Co

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