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For those with family or friends with liver disorders such as hepatitis c, or cirrhosis, here are two great ways to prepare beef liver, a classic cure or treatment for liver disease, and make it a feast for the palate, as well as a great cure. Beef liver is also the most nourishing food in the supermarket; good for the whole family.
For the first recipe, you will need a quart of chicken broth, a pound of capelline noodles (the fine spaghetti), a pound of beef liver cut into cubes, and a stick of butter (quarter pound).
Use a two-quart pot or pan. Bring the chicken broth to a boil. Add the capellini. You might break them in half before adding. In seven minutes, all the broth should be absorbed. At that time, add the butter and the liver cubes. Keep cooking the mixture on medium heat for two- or three minutes, or until the butter is melted. Season to taste. It's great! The liver stays moist and fresh-tasting, and there is no more dog-food taste to it. Keeps pretty well, too.
Now, for the second recipe, you will need a large thermos bottle. Bring a seasoned broth; either beef or chicken to a boil and pour it into the thermos. Add the liver cubes. These will cook just to the right degree and cool the broth, as well. You can cap the thermos, and the mixture will stay hot and fresh-tasting for hours. Again, no dog-food taste, no dry texture, and no bloody ooze.
By the way, you can added diced carrots and celery to the broth to make it extra-fresh tasting. Rosemary and sage will make you dish more Continental.
For the first recipe, you will need a quart of chicken broth, a pound of capelline noodles (the fine spaghetti), a pound of beef liver cut into cubes, and a stick of butter (quarter pound).
Use a two-quart pot or pan. Bring the chicken broth to a boil. Add the capellini. You might break them in half before adding. In seven minutes, all the broth should be absorbed. At that time, add the butter and the liver cubes. Keep cooking the mixture on medium heat for two- or three minutes, or until the butter is melted. Season to taste. It's great! The liver stays moist and fresh-tasting, and there is no more dog-food taste to it. Keeps pretty well, too.
Now, for the second recipe, you will need a large thermos bottle. Bring a seasoned broth; either beef or chicken to a boil and pour it into the thermos. Add the liver cubes. These will cook just to the right degree and cool the broth, as well. You can cap the thermos, and the mixture will stay hot and fresh-tasting for hours. Again, no dog-food taste, no dry texture, and no bloody ooze.
By the way, you can added diced carrots and celery to the broth to make it extra-fresh tasting. Rosemary and sage will make you dish more Continental.