I have to agree with Jerry’s post yesterday, this chapter is going to get messy.
When I was contemplating the recipe for this week, I had some mild trepidation. Like most of us, my Mom forced me to eat liver and onions when I was a kid. I hated it, but when you are from a farm family, the meat in the freezer contained all of the parts of the cow that was butchered, so there inevitably came a day when liver was on the menu. I remember those dinners as being very long, because my sisters and I would delay eating the liver until the last possible moment. Not a pleasant childhood memory.
I have learned this week, that there is a big difference between beef liver and calf’s liver or as my butcher called it, veal liver. Calf liver is a very pale red, much different from what I was accustomed to as a child. This recipe is also very different. No onions, and the liver isn’t cooked until it is as tough as shoe leather. Now, don’t get me wrong, my Mom was a great cook, but once liver has been cooked and then left uneaten for a long time on your plate, it tends to get tough. That was not a problem with this recipe. This recipe calls for the liver to be floured and then quickly cooked in a mixture of butter and oil. The liver is then removed from the pan and butter and lemon is then added. The browned bits are incorporated into the sauce, and then the liver is returned to the pan to coat with sauce. The liver is then topped with parsley and served.
Okay, I have to admit, I liked it. Not one of my favorite recipes, but definitely better than I anticipated. The lemon, butter sauce was a nice combination with the mild tasting liver. I really should have known that I would like this, because I do like a good pate, but sometimes it is hard to let those childhood memories go.
Back to the messy reference- the liver itself is really soft. Handling it while it was raw was a little disgusting. My recipe for next Sunday is lamb kidneys. I can hardly wait to dive in to those!