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Re:Liver Blood Deficiency and Eye Floaters

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I recommend to slightly saute it in butter - do not let teh temperature

go too high - the slices should be between 1/4 and 1/2 inch thick - the

liver needs to be still pink inside - right at the end sprinkle with

fresh parsley - and squeeze a lemon on top of it in your plate.

It is also very great grilled, but here again make sure you do not

overcook it because it becomes very dry very quickly. Here again, lemon

juice on top is great.

 

Frederic

 

bonmotSarah wrote:

 

> Hi Matt:

>

> You might like to try some veal liver. Where I am veal is very high,

> but for

> some reason my grocery store can obtain fresh veal liver at a very

> reasonable

> price (probably because so many people will not eat liver). I usually

> buy

> the whole liver (from a special order) which can weigh from six to

> eight

> pounds. My store cuts and wraps it for the freezer free and the meat

> cutters

> even put the correct number of slices into the package for everyone in

> the

> family. It is so tender and milder in flavor compared with other

> liver I

> have tried. Much better than the calves liver most grocery stores sell

>

> prepackaged and already frozen from meat sellers such as Armour.

>

> To make liver milder in taste it can be soaked in some milk in the

> refrigerator (for an hour or so), then drained and dipped in some

> flour to

> saute. My family prefers the taste of bacon fat with the liver, so I

> first

> fry some bacon, salt and pepper the floured liver, and then saute in

> the

> bacon grease. Do not over cook or it will toughen. After doing this

> I saute

> some onions in the pan over a moderate heat which caramelizes and

> sweetens

> them. Use lots of them to counter the taste in liver most people do

> not like

> (this is why the bacon grease is used too), then I put the cooked

> onions over

> the liver which I have kept warm and crumble the cooked bacon over the

> top.

> This is probably not something that should be eaten that often (as it

> is very

> rich made this way), but every two weeks or so this is what I do to

> get

> everyone to eat their liver. If you still do not care for the taste

> you

> might like to try some ketchup with it.

>

> Sarah

>

> In a message dated 4/20/2003 12:55:59 PM Eastern Standard Time,

> " Matt " <

> ethereal_seaswrites:

>

>

> > Thanks Claudia and Al for the replies. What kind of liver and how

> > should it be prepared? I.e. is chop liver acceptable? I haven't

> > eaten it since I was small and even then I remember a distaste for

> it,

> > but then again my palate has changed substantially. Is fish liver

> > okay, or only beef liver?

> >

> >

> >

>

>

>

>

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