Liver Recipes
113 Recipes Next Page >>Recipes Featuring Liver
- Glazed Veal Mignons with Liver Mousse
Veal loin Salt and pepper Calf's bones Greens 1 cup of hot stock 2 teaspoons gelatine 1 tablespoon cold water 1 1/2 to 2 teaspoons softened gelatine Mousse: 3/4 pound calf's liver /4 pou - Liver Dumplings
1 1/4 pound calf's liver 1/2 pound bacon 3 French rolls 4 tablespoons butter 1/2 onion 4 eggs, beaten Salt, pepper Nutmeg 2 cups flour 3 quarts bouillon or salt water - Chicken Liver Canapes
1 dozen selected fresh chicken livers 2 medium-sized onions chopped 1 teaspoon minced parsley 2 hard-cooked eggs, chopped 1 1/2 cups chicken fat - Liver & Onions
Liver, cut in small pieces Flour Drippings Onions, thinly sliced 2 cups tomato pulp, strained - Liver and Mushrooms
1/2 pound of calf's liver 1 pound mushrooms 3 ounce bacon 1 ounce flour - Liver Loaf with Tomato Sauce
1 1/2 pounds beef liver 1 1/2 cups dry bread crumbs 4 tablespoons melted shortening 1 egg beaten 1 1/4 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon paprika 3 tablespoons minced onion 3 tabl - Swiss Liver
1-1/2 - 2 lbs liver, sliced into strips 3 Tbsp butter 2 Tbsp onion, minced 6 ounce can mushrooms, drained & sliced (reserve the juice) 1/4 tsp pepper 3/4 tsp salt 3/4 tsp sugar 1/4 tsp leaf tar - Chicken Liver Eggs
2 chicken livers 1/2 teaspoon minced onion 2 tablespoons butter 4 hard cooked eggs 1 teaspoon chopped parsley Worcestershire Sauce to taste 1/4 cup grated cheese Salt and pepper - Omelet with Calf's Liver and Mushrooms
Slice of calf's liver, cubed Flour Salt and pepper Butter Mushrooms Madeira Paprika - Liver Loaf
1 calf's liver 1/2 cup bread crumbs 1/2 teaspoon salt 1 teaspoon Kitchen Bouquet 1 tablespoon vinegar 4 slices salt pork chopped 2 tablespoons chopped onion 1 cup water or stock few grains of
About Liver
- Liver is best if cooked and eaten on the day it is purchased but you can store in the refrigerator for 48 hours
- Select liver meat that is extremely fresh: Firm, glistening, and deep red in color
- Liver can be overcooked very easily so slice thin and fry for a brief period
- Soaking liver in milk is an old fashioned practice designed to reduce the strong flavor but modern beef liver is bred so that the flavor is mild
- Beef liver is lower in calories and fat than many other beef products
- The significant downside of regular liver consumption is that it is high in cholesterol
- Liver is one of the most potent sources of vitamin B-12 which is excellent for the nervous system and blood circulation
- Beef liver is packed with protein and essential amino acids
- Calves' liver is considered by most chefs to be more tender and mild flavored than other types of liver
- Beef liver contains has 4 times more iron content than red meat
- The liver stores many of the animal's valuable nutrients such as vitamins A, D, E, B12 and folic acid
- The role of the liver is to neutralize toxins, but it does not store toxins
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