The encyclopaedia of practical cookery

LIVER {Fr. Foie; Ger. Leber; Ital. Fegato ; Sp. Hidago). — As the Liver plays so important a part in the gastronomic delectation of mankind it is no more than right that when cooked it should play an important part in the cuisine. Indeed, many persons devour it as a presumable cure for biliousness, but as it is deficient Fig. 1077. Liver. in carbonaceous matters, it is usually prepared with much fat. The Liver (see Fig. 1077) is described as a Liver — continued. large abdominal vascular gland through which blood passes in such large streams as to convince our forefathers that it was the keystone of life— hence its name, from the Anglo-Saxon lifer. Subsequent investigations show that the Liver not only creates bile but secretes sugar necessary for the combustion that takes place in the lungs and capillaries. The Livers of most animals, such as the calf, bullock, and pig ; of fish, such as cod’s Liver with its nutrient oil ; and of poultry, such as goose’s fat Liver, are capable of being converted into very tasty dishes. Most of these are described under their own headings, but there are some receipts in which almost any Liver will do .equally well, these being hereunder appended. Livers should be quite fresh, and of a rich brown colour ; they will require to be cut into slices or strips and thoroughly washed in water before cooking. Broiled Liver. — Cut the required quantity of any Liver in thin slices, sprinkle over pepper and salt, dip them in melted dripping on a plate, put them on a gridiron, and broil over a clear lire, turning to do both sides equally. When cooked put the Liver on a hot plate, and serve. Broiled Liver and Bacon. — Fry some slices of bacon in a frying-pan, cut the Liver in slices, dip in the bacon-fat, then put them on a gridiron, and broil over a clear fire, sprinkling with pepper and salt while cooking. When done arrange the Liver on a hot dish, put a rasher of bacon on each slice, pour over a little hot brown gravy, and serve. Curried Liver-and-Udder-Forcemeat Balls. — Parboil lib. each of Liver and udder, cut up small, put them into a mortar, pound to a pulp, mix in 1 teaspoonful each of salt, pepper, and chopped sweet herbs and 2 table-spoonfuls of breadcrumbs, stir in a well- beaten egg, and make the whole into a thick mass by adding gravy or water. Form the mixture into balls and roll them well in more breadcrumbs. Put 4oz. of fat into a frying-pan, make it hot, add a curry composed of loz. of ground onions, I tablespoonful each of ground turmeric and chillies, ^ teaspoonful each of ground ginger and peppercorns, and j teaspoonful of ground garlic. Fry these until brown, sprinkling over 1 table-spoonful of water, add the Liver-and-udder-forcemeat balls, dredge over a little salt, fry until brown, pour in 1 breakfast-cupful of water or stock, and simmer gently, with the lid on the pan, for about two hours or until done. Turn the curry out on to a dish, and serve very hot. Dried Smoked Liver for Relish. — Wash the Liver, let it remain in salt for four days, then have it smoked and dried ( see Curing). When ready to cook the Liver, cut it in very thin slices, dip them in warmed butter, sprinkle with plenty of pepper, and broil over a clear fire ; arrange the slices when done on a hot dish, anti serve.