The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-12-01
LIVER AND HOW
TO USE IT

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From all the animals sold for tooc
we use majority of the internal or
gans. As a whole these organs are
characterized by a solidity OF tlesh ana
lack Of grain or fibre. due to the fact
that they are composed OF non-stfldteu
fibre-that which is straight instead OF
being waved. as we find II in the fibre
of the body itself. OF these organs none
have q more steady sale than Ever.
The most delicate in texture and taste
is csIf's liver the price frequently be-
ing twenty-five cents a pound. Equ-
ailv delicate but far less well known in
this country is lambs liver. In this
case the whole liver seldom weighs
more than two pounds and retails at
bout ten cents per pound. Beef liver
is coarser and more tough. Pigs liver
is eagerly called for by many people
while poultry livers are looked upon
as especially delicate for entrees and
made dishes.
AS a standard dish liver is more fire.
quently served sliced and fried. either
alone or with bacon, than in any other
fashion. Simple as is it's preparation
81 Is often so badly cooked as to be un
eatable. The liver should be cut in
slices not over three quarters II an
inch thick; when beef or pig liver is
used il should, after washing IN Geld
water, be covered with boiling watar
and allowed 10 stand for ten minutes.
draining and changing the water as il
cools Veal or lambs liver does not
require this preliminary scalding.
Drain very thoroughly. sprinkle each
slice with salt and pepper. Thu bacon
should be cut in the thinnest of slices
Have the frying pan hot. lay In the
bacon and turn often until il begins %
color and is we'll tried out. Lift no,
drain for an instant, and transfer 10
hot platter Dip each piece OF liver IN
flour to coat thickly, then place in the
pan in the hot bacon fat. As soon -
well Drowned on one side turn and
'broNn again. The cooking should be
rapid sc that by the time the meat is
done through il is well Drowned; TO
allow il to do slowly is to make it
hard and tough When done trans
fer each slice TO the platter, arranging
the bacon around it. The question OF
gravy is a disputed one. Some arguing
that such addition spOils it. For those
who like it. pour off all but about
tablespoonful Of the fat. Dredge in
ssUfeicient 6lour to absorb the liquid. |
stirring and MASKING until smooth and (
Drowned. Gradually add sufficient
boiling water to thin to the desired |
consistency. Season with salt, pepper
ana rev ufOpS OF W OIttStSISb1IG " l
tomato catsup and pour round the
meat. placing the bacon on top to pre- |
serve it's crisDness.
In certain sections OF the country |
calfs liver larded and praised is Serv- !
ed as one Of the principal dishes Ger a |
formal dinner For this the whole liver |
is wiped and the top larded with zine !
strips Of Harding FORK which have been |
rolled i'm a mixture of salt, pepper and |
uvgfn ma a nlnNa 1
and anspice). The liver is then laid |
on "A bed of sliced vegetables-onions. |
CarroIs and tuTnips-in deep pan, |
pint Of rich stock added. tightly COW !
cred and praised in a moderate. oven |
for about two hours. Before serving, |
the gravy is thickened and a little ma
deira or sherry is often added. This |
dish takes time to prepare, but an /
equally good result at lower cost may |
be obtained by taking a lambs liver |
Wash very carefully and dry IN a |
cloth. then with a sharp knife score
both Sides making cuts quarter Of
an inch deep and about half an inch
aDart Mix together q scant teaspoon
full salt. quarter of 4 JeaspOonful
each OF pepper. ground allspice ami
cloves Rub this into the cuts in the
liver In a deep pan Tn3R3 bed OF !
Vegeta bles and cover with some wafer I
thin slices of salt pork. On il lay the (
liver. sprinkle with the remainder of |
the seasoning and cover with more /
slices of pork. Pour in a pint of stock |
or water. cover closely and braise i'm /
a moderate oven for two hours. Any /
which is left may be sliced cold for /
luncheon or supper, or may be diced |
and converted into salad.
Another excellent dish may be pre-
pared by washing a lambs liver, plac-
ing it in saucepan, adding tea
spoonful of salt. dozen pepper cOrnS, /
a SOUP bouquet and sufficient boiling
water to cover. and simmering gently |
until tender. Let stand in this pan
until cold then drain and dice. Make
a sauce with one tablespoonful of but
ter very slightly Drowned, one table
spoonful of flour. one cupful of milk,
a half teaspoonSul Of salt and a dash
of cayenne. Add = pint OF the diced
meat. and stand over boiling water I'M
ill heated through. then add four hard
boiled eggs. cut fine, and two table
spoonfuls of sherry and serve, gar
nishing with toast points and olives
This is called mock terraDin. For a
palmer dish a brown sauce may be
seasoning with tomato
and Worcestershire.
To prepare a liver loaf put through
the food chopper A half pound of raw,
lean ham. a pound of fresh pork or
veal and one lambs liver. To these add
one cupful and a half of fine stale
bread crumbs. large teaspOonful of
salt. q third of q teaspOOnful of pep
per. a dash each of ground cloves and
mace. one onion grated. two table
spoonfuls of chopped parsley, two ia
bles poonfuls of melted butter and four
beaten eggs. Pack in a well creased
mold and steam from an hour and a
half to two hours, according to thick
ness. Serve with a brown or a tomato
sauce.
Ask your grocers for the Vienna
Walnut Bread.