Calve's Liver

Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...

 
 
 

Page :  1  2  3  | Next 
avatar
Tompeters

Calve's Liver

I am having terrible trouble finding calve's liver. The 'proper' butcher wants some ridiculous price for it - £10/kg? - and none of the supermarkets I use sell it. Commonsense tells us that all calves have livers. Most calves are slaughtered as calves and enter the 'veal' market. I can't find much veal on the shelves, let alone their livers. Qu'est qui ce passe?

avatar
Tompeters

Calve's Liver

Sorry about that. Obviously all slaughtered calves are/were slaughtered as calves sorry to have been sloppy in my wording. Hope it did not offend.

avatar
Thistledo

Calve's Liver

You and me both Tomps. Can't find it for love nor money. It's the finest liver ever and I get so cross at it unavailability. I'm obliged to shop on line and almost every week I seek it out at Tesco. Nothing! Grrrr.

avatar
Tompeters

Calve's Liver

It really is odd. I might have this wrong but I thought most calves (i.e. for the veal market) are male dairy cows (the boy cows being rather inferior milk producers they slaughter them for veal rather than bury them or let them die of old age). The milk section in supermarkets is still huge so people must still buy plenty of milk. So who's taking our veal?

We used to buy veal from Waitrose at least once a week but it doesn't seem to be there now. Not even veal and ham pie. When you think about it, unless you can afford your own home farm your wisest bovine choice is veal as it hasn't been injected and fed as much chemical as the older animal. Maybe it's the rich what's getting the pleasure while the poor are getting the horse?

avatar
Tompeters

Calve's Liver

T'do I didn't pick up on it at first. You said you're obliged to do your shopping online. Are you housebound? That would be a real bummer. Do they select decent fresh food or do you get the packs of meat you wouldn't choose, early BBE dates and tired fruit and veg or are they fair? I sometimes use deliveries for a load of heavies and bulkies like water, drinks, TP, tinned and even frozens but never dare let them select my fresh.

avatar
tubs

veal

I bought veal escalopes fro Waitrose this week and they had veal mince too. I never use Tescos but Sainsburys don't ever seem to have it these days and even the local butcher has to order it in through lack of demand. Haven't seen calves liver on the shelves for ages. I spend a lot of time in France and it's freely available there. Maybe that's where it's all going!!!!

avatar
Thistledo

Calve's Liver

Tomps. I am housebound currently, yes. I have no problem with shopping online with Tesco. The 'pickers' always select the freshest and in all cases they deliver what you select. If they don't have a product and substitute something else, you can always ask the driver to take it back and they deduct that from the bill. Many advantages in shopping online. Very convenient and it only costs me £3/week.

avatar
Thistledo

Calve's liver


" I spend a lot of time in France and it's freely available there. Maybe that's where it's all going!!!!"

Tubs, think you've hit the nail right on the head there. My thoughts exactly.

avatar
Thistledo

Calf's Liver

There, that's better. Been pondering for ages looking at 'calve's', knowing it was wrong but couldn't work out why. Then, watching my recording of Simon Hopkinson's recipe for calf's liver and twigged, tee hee.

avatar
Tompeters

Thanks, T'do

I'll try them. Thanks for the heads-up. As for shortage of veal is it just me or is most beef these days not up to standard? Some of the 'British' pork is .... erm... porkie? Maybe I am over-sensitive.

avatar
Tompeters

Tee Hee

"Tea" is spelt thus. That's the trouble with google. One letter out and you He instead of She. :))

avatar
sam from worthing

calves liver


the only place i managed to find some which was yonks back - was waitrose.

for a very limited time about 2 years ago my then local BIG tesco had calves livers in.

But even then both waitrose and tesco it was very expensive (when i say very, compared to what i would buy for a whole chicken or nice piece of steak).

avatar
Tompeters

Young cow's liver ;)

Whether it's calf's or calve's or calves' -- Dunno. If it's only one animal then it has to be the singular? Calf. So the calf's liver? OTOH if if comes from a big tub of livers,...... :) What fun.

Anyway, Sam, it's been expensive since I have been buying it and that goes back to the late 1970s. Always dearer than filet kg/kg. Then again you don't usually serve much. For a large active young man I serve around 350g steak, or even 500g for some, for normal sedentary ladies, around 175g to 200g. Calves' livers maybe 100g to 175g. Much more than that isn't nice on the plate, to my taste. So 3:1 in price is not so bad. Same with good fresh fish, I suppose? I just wish I could get it. I had some in a restaurant the other night. Still drooling. I sound like Hannibal Lecter!

avatar
Liz from Cumbria

Liver

Just to throw a bomb into the middle of the discussions. I much prefer ox or pigs liver to calves or lambs' liver, much more flavoursome. I also prefer sirloin or ribeye rather than fillet steak, again, more flavour. I think I might be in the minority though.

avatar
Tompeters

LIver


"Just to throw a bomb into the middle of the discussions. I much prefer ox or pigs liver to calves or lambs' liver, much more flavoursome. I also prefer sirloin or ribeye rather than fillet steak, again, more flavour. I think I might be in the minority though."

I can well understand that. Ox and pig liver is much stronger than calve's or lamb's. I like the more tender subtle flavour, you prefer the opposite. As for steak, agreed in part. It is the fat that carries much of the flavour into the meat so filet is often tender but lacking in taste. Rib eye is fatty but to my taste an inferior meat to sirloin. I find that beef generally is poorer today than it was even a few years ago. I suppose it might be 'me'? How does one know?

For S&K pie I always use lamb or ox. Thomasina prefers ox so I make it with lamb when she's out shopping :) Nothing wrong with the occasional harmless porkie? :)

 
Page :  1  2  3  | Next 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com