This delicious, nourishing dish is a meal in itself – and a fairly economical one, too! Serve Yu-Tsin (you-shin) Liver Pot
Roast with green salad and sturdy red wine, such as Barolo or Cotes-du-Rhone.
16 fl. oz. milk
½ teaspoon bicarbonate of soda
3 lb. pig’s liver, membranes removed
2 tablespoons lemon juice
2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon salt and
1 teaspoon black pepper
2 oz. butter
6 fl. oz. red wine
4 fl. oz. home-made beef stock
2 fl. oz. brandy grated rind of
1 teaspoon salt
1 teaspoon black pepper ., mixed to a paste with
2 tablespoons water
Pour the milk into a large, deep bowl and stir in the soda until it has dissolved. Add the liver and baste well. Leave the liver in the milk mixture at room temperature for at least 24 hours, basting from time to time.
Remove the liver from the milk mixture and pat it dry with kitchen paper towels. Discard the milk mixture. Sprinkle the lemon juice over the liver and pat it dry again with kitchen paper towels. Coat the liver in the seasoned flour, shaking off any excess.
In a large, flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the liver to the casserole and fry, turning occasionally with two large forks, for 5 to 8 minutes or until the liver is lightly and evenly browned. Using the forks, remove the liver from the casserole and set aside. Add the wine, stock, brandy, lemon rind, salt, pepper, cayenne and thyme and bring the liquid to the boil. Reduce the heat to low and return the liver to the casserole. Lay the bacon slices over the top of the meat and arrange the onions, carrots and potatoes around it. Cover and simmer for 1 hour or until the liver and vegetables are cooked and the juices run out only faintly rosy when the liver is pierced with the point of a sharp knife.
Transfer the liver and the bacon slices to a large, deep, warmed serving dish. With a slotted spoon, transfer the vege- tables to the dish and arrange them decoratively around the meat. Keep warm while you finish off the sauce.
Increase the heat to high and boil the liquid in the casserole for 5 minutes or until it has reduced by half. With a slotted spoon, skim off any scum which rises to the surface. Stir in the cornflour mixture and cook, stirring constantly, for 2 to 3 minutes or until it is thick and smooth. Remove the casserole from the heat and pour the sauce into a warmed sauceboat.
Serve at once, with the liver and vegetables.