Traditional Offal Recipes Using Liver

How to Cook Pig’s, Lamb’s or Calf's Liver

Sep 25, 2009 Elaine Findlay

Pig, lamb and ox livers are cheap, extremely nutritious and very tasty alternatives to more expensive cuts of meat. Here are some recipes to help the housekeeping budget.

Recipes detailing how to use chicken, geese or duck livers to make pâté are well known. But what about the larger livers from pigs, sheep or calves? These are extremely nutritious and tasty cuts which are available from most quality butchers and many supermarkets. Liver is also cheap compared with the more common cuts of meat so will help stretch the household budget.

Liver is an excellent source of vitamin A, iron and several other vitamins and minerals. It used to be far more prominent on the dinner table (particularly of the working classes) in years gone by than it is today. Here are some tried and tested recipes for making the most of this item of offal. Each recipe serves four people.

Recipe for Pig’s Liver and Bacon Casserole with Stuffing

Ingredients:

• 1 lb pig’s liver
• 4 rashers lean (not streaky) bacon
• 3 oz sage and onion stuffing – either home made or packet dried mix
• ¼-½ pt stock – either beef or vegetable
• Salt and Pepper to taste

Method:

1. Slice the liver into pieces about half an inch thick, lengthways and put into a casserole dish
2. Pour in the stock so that it just covers the liver
3. Make up the stuffing and spread it across the top of the liver pieces
4. Place the bacon rashers on top of the stuffing
5. Cover the casserole and cook in the oven on gas mark 4, 180 C, 350 F for about ¾ of an hour
6. Serve with mashed potatoes and lightly boiled cabbage

Calves’ Liver Stroganoff Recipe

Ingredients:

• 1 lb ox or calves’ liver
• 1 ½ oz butter or margarine
• 1 onion
• 3 fl oz sour cream
• 1 tbsp plain flour

Method:

1. Slice the liver into thin strips
2. Peel and slice the onion into rings
3. Gently fry the onion rings and liver in a pan until they are cooked through
4. Season well with salt and pepper
5. Stir in the flour, and let it cook for a couple of minutes
6. Stir in the cream and gently cook for another minute to allow it to thicken
7. Serve with boiled rice and fresh garden peas

Easy Recipe for Lamb’s Liver and Mushrooms

Ingredients:

• 1 lb lamb’s liver
• 2 oz butter
• ½ lb mushrooms – either button or field – chopped
• 2 tbsp chopped, fresh parsley
• Juice of ½ a lemon
• 1 tbsp plain flour

Method:

1. Slice the liver lengthways into pieces about half an inch thick
2. Fry in the butter for about 5 minutes
3. Add the parsley and mushrooms and cook for a further 5 minutes or so
4. Pour the lemon juice over and serve immediately with salad and boiled potatoes

Sources:

• The Times Digital Archive
• UK Scientific Advisory Committee on Nutrition

The copyright of the article Traditional Offal Recipes Using Liver in Recipes is owned by Elaine Findlay. Permission to republish Traditional Offal Recipes Using Liver in print or online must be granted by the author in writing.

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