Calve's Liver

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jampling

calf's liver


" Yes, we have plenty here in France and my favourite recipe is Delia's Calve's liver with melted onions and marsala. I enjoy lamb's liver too but I don't appreciate the texture of pork or ox liver."

That's my favourite recipe too, Biggles. We are fortunate in having good availability of calf's liver in most supermarkets in Canada and at extremely reasonable prices. For us, it is a cheapo meal that we thoroughly enjoy on occasion.

I can't abide well cooked liver though. I remember my horror when I ordered it in a 'family restaurant' and the waitress added a steak knife to my cutlery. When I asked what it was for and she replied that it was for the liver, I knew the worst was to come (and I was right!)

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Tompeters

Calve's Liver

Jampling, I so agree about overcooking liver. At school we had these hard bits like cardboard and I refused to eat it for years. OTOH I don't like it to ooze - the French do, but I find it distasteful. For me, should be just pink. I flash-fry each side and put on a very low or no flame to finish. So hard to get round my way, tho' :((

 
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