This recipe from The More With Less Cookbook makes it easier to appreciate the taste of liver, or at least to disguise it if you don’t naturally appreciate the taste. I used to make it all the time. Once, back when we were in our twenties and had the young singles from church over all the time (twenty of ‘em at a time) so they felt relaxed enough to drop in on us at dinner time unannounced, one of these young drop-ins sat down with us and ate half a plate of liver before he realized that’s what he was eating.
I don’t remember if he was able to finish or not once it dawned on him that he was eating liver, but he did say, “I gotta hand it to you. That’s the most liver I have ever eaten without knowing it was liver.”=)
So, as I say, I used to make liver very regularly- a couple of times a month, probably. I did this not because I like liver, although I do, but because it was cheap and we needed to be really frugal. I like eating liver, but I do not particularly enjoy cooking liver, as it’s slimy and icky to work with, and the way I cook it is kind of tedious. So, our oldest two children, having been with us through the hardest poverty days have had a LOT of liver. The younger five children have had it far less often, until recently when we scored a lot of liver from some grass fed calves.
Here’s one of two ways I make liver:
Cook up a bunch of bacon- I don’t do strips, I cut up the bacon with kitchen shears and fry it.
Meanwhile, slice the liver into narrow strips no more than half an inch wide. Back in the poverty days I did not have kitchen shears and I had to do this with a fork and a sharp knife. Shears definitely make this a less disgusting job. If you can get to it while the liver is still partially frozen it will be much easier to cut. Drain it- either on a plate of paper towels, or put it in a colander, rinse, and then roll up in paper towels or a brown paper bag and squeeze a bit.
Shake it up in a bag of flour and seasoning salt. If you add some cornmeal it will be even better.
Remove the cooked bacon from the pan with a slotted spoon, placing it on a plate paper towels or a brown paper bag to drain, but leave the fat in the pan.
Put the liver strips in the pan of bacon grease (I use tongs because I cannot stand to touch it if I don’t have to), fry until golden brown, flip, fry again. They should not fry more than 7 or 8 minutes, possibly less, depending on how thin your slices are (and the key to this is to have very narrow strips of liver so they will be overpowered by bacon and coating). Remove with tongs or a slotted spoon, gently shaking excess oil back into frying pan, then place the liver over the pile of cooked bacon.
Meanwhile… slice an onion into rings. When the liver is all cooked and draining on paper towels or brown paper bags.
Now fry the onions in remaining grease (you may need more oil).
Combine all, serve with ketchup. The liver strips can also be a finger food.
*the key to making sure your kids do love liver is to introduce them to it early, very early, and to serve it regularly.