The Normanator and I grew up eating liver and loving it. ONE guy at church brings it once a month; he obviously loves it, too. But hardly anyone likes it, really.
Before you turn away in disgust, just see how we prepare it at our house:
It is rinsed and we make sure the membrane is cut away from the meat. That membrane is what makes the meat tough…ugh! As soon as it is rinsed, each piece is laid out on a clean dishtowel. *You could use paper toweling, if you have it, but that uses up lots of trees. Just sayin’…
After it has been patted dry, each slice is dunked into an egg mixture…just eggs, beaten slightly.
Next it is drawn through seasoned flour and the flour is seasoned liberally with salt, pepper and curry powder. Any excess is gently shaken away.
These pieces are set aside on a platter while 2 or 3 onions are peeled and sliced. Those go into a bit of oil in a cold oven-worthy skillet or baking pan. The meat is layered over the onions, a cover is set and the whole thing goes into a COLD oven. The oven is set at *350 for about 45 minutes to an hour. That’s when it’s safe to peek into the oven to check the doneness of the meat with a fork. If the meat is tender and nicely browned and the onions are clear, with juice in the bottom of the pan, your food is ready to serve. If you want the meat to cook longer, just leave it in the oven til it looks the way you like it.
We like to serve this with spinach. Sometimes I cream it. If I do this, mashed potatoes are added to the menu, so the creamed veg tops the potatoes like gravy. Other times we season the spinach with salt and pepper and a few drops of rice vinegar. *Any vinegar will do. Spinach is beyond delicious when a pinch of nutmeg is added just before it’s served. Nutmeg can be added to the creamed version; but adding vinegar to that is inadvisable.
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