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 - Broiled Calf's Liver
Calf's liver Salt Water Butter - Fried Liver and Bacon
1 pound calf's liver Salt Pepper 1/2 pound bacon 1 Tbsp flour Parsley, for garnishing - Chicken Liver Spread
1/4 cup margarine 1/2 cup onion, minced 1 lb chicken liver 2 hard boiled eggs, chopped 1/2 cup mayonnaise 1 Tbsp dry sherry 3/4 tsp salt 1/2 tsp dry mustard 1 Tbsp parsley, chopped - Crab Soup with Marrow or Liver Dumplings
24 small crabs 1/4 pound butter 2 1/2 quarts bouillon Pinch white pepper - Chicken and Liver in Pastry Molds
Chicken Calf's liver (half of each) Whipped cream Ice Marrow Bouillon Meat jelly Madeira wine - Omelet with Calf's Liver and Mushrooms
Slice of calf's liver, cubed Flour Salt and pepper Butter Mushrooms Madeira Paprika - 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 - Fricassee of Liver
2 lbs calf's liver 1/2 lb bacon 2 Tbsps butter or drippings 1 small onion 1 Tbsp chopped parsley Salt and pepper to taste 1 Tbsp butter 1 Tbsp flour - Liver and Pork Cutlets
1/2 pound calf's liver 1/2 pound pork Butter
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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