LIVER (LAMB, BEEF OR PORK)
Allow about 5 ounces per person
- Liver should be eaten within 24 hours of defrosting and, like all variety meats, it needs careful rinsing in cold water. Wipe it first with a damp cloth, then remove the membrane and veining. The membrane can be peeled easily from fresh liver.
- Fresh liver is a brownish-red color. Color varies according to species. Beef liver will be darker and stronger in flavor, while lamb liver will be more pale. We recommend soaking beef and lamb liver for several hours in milk or spicy marinade that is then discarded.
- Remove the membrane and any sinewy parts. Liver should be cooked for a few minutes over high heat and turned frequently. The darker the
- Never cook too long. Pork liver takes longer to cook and should not be pink in the middle.
- Liver is complemented by Madeira, white wine, sour cream, nutmeg, and thyme.
- Salt should be added after cooking, otherwise it becomes tough.
Liver with Butter & Sage
from THE SILVER SPOON
1 pound 5 ounces liver, sliced
1/4 cup butter
1 garlic clove
5-6 fresh sage leaves
salt & pepper
Beat the eggs with a pinch of salt in a shallow dish, add the liver and leave for a few minutes. Melt the butter over low heat with garlic and sage in a skillet until they turn brown, then remove and discard. Drain the liver, add to the pan, increase the heat to medium and cook for 2 minutes on each side, then lower the heat to medium and cook for a few minutes more, turning frequently, until cooked through. Season with salt and pepper to taste.
from THE JOY OF COOKING
This is a slightly complicated recipe, but it is tasty way to get liver into your diet if you have trouble with the taste and texture of liver on its own. If you use beef or lamb liver, we recommend following the preparation guidelines above that include soaking and removing the membrane before beginning this recipe. For chicken liver there is no need to soak or remove the membrane. This can be served as a paté would normally be served–with crusty french styled bread, cornichons, capers and other tangy compliments to the robust taste of this cold, fancy meatloaf.
Preheat the oven to 325 degrees F. Line the bottom and sides of a 9 x 5-inch loaf pan with :
12-16 slices Smith Meadows bacon
Chop together in a food processor on pulse, intermittently for 10-20 times:
1 lb Smith Meadows ground beef
1 lb soaked & cleaned Smith Meadows beef or lamb liver.
Combine the meats in a bowl with
2 large Smith Meadows eggs, lightly beaten
1/2 cup heavy cream
1 TBSP finely chopped garlic
2 tsp dried thyme
1 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp ground nutmeg
1 tsp sweet paprika
1/2 tsp ground sage
Mix until well combined. Heat in a small saucepan:
1/3 cup brandy
Ignite with a match or long handled lighter used to start grills. Pour the flaming brandy into the meat mixture and mix well to combine. Filled the lined loaf pan with the mixture and spread evenly.
Place over the top
5 or 6 Smith Meadows bacon
Butter a piece of aluminum foil and place on top of the bacon to seal. Place a dish towel in a a 13x11inch roasting pan. Fill the pan about halfway with water and place the load pan in this water bath. Bake until the juices run clear and a thermometer inserted into the center registers 160 degrees F, 1 1/2 – 2 hours. Remove to a rack to cool completely. Place a small board or another loaf pan on top of the foil and weight with 2-3 pound cans. Refrigerate until firm, at least 12 hours, or up to 4 days. To serve, remove the bacon from the top of the loaf. Run a sharp knife around the edges, and turn the loaf out onto a serving platter or cutting board. Remove the bacon from the bottom and sides of the loaf, and slice into approximately 3/4 inch slices. Serve with:
Sliced French bread