Grammie Beas Calf Liver And Onions Food

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER

Steps:

• Place ham in a large dutch oven style kettle.
• Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
• Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
• Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
• Add peeled onions to the kettle.
• Cook ham 1/2 hour per pound of ham.
• Add some water to the kettle, when it starts getting low.
• Peel and cut potatoes and carrots.
• Wash and core cabbage, then cut into wedges.
• Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

CALF LIVER AND ONIONS IN CREAMY MUSHROOM SAUCE

Steps:

• In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
• In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
• Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
• Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
• Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!

LIVER AND ONIONS

Steps:

• In a medium to high heat, cook the onions until nice and golden (keep them moving so the don't burn).
• Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
• add the mustard seeds and fry off for a minute or so.
• Put the onions in a bowl and leave to one side.
• mix the flour, smoked paprika, salt and pepper together and coat the liver with it.
• In the hot pan add a little more olive oil and fry off the liver so it gets a nice colouring on it.
• add back the onions.
• stir together and then add the stockpot/cube.
• de-glaze the pan with the balsamic.
• top up with hot water.
• gently stir together and cook on a medium heat for about 5 minutes until the sauce thickens up nicely.
• Garnish with the onions/chives and serve with mash potatoes/chips/rice or even just chunky bread.

BRANDIED CALF LIVER AND ONIONS

Steps:

• On sheet of wax paper, combine flour, pepper and salt.
• Dredge liver in flour mixture.
• In large non-stick skillet over medium heat, cook bacon until crisp.
• Remove to paper towel to drain; crumble when cool.
• To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
• Remove to serving platter, keep warm.
• Add onions to skillet, cook until soft, about 3 minutes.
• Stir in raisins, brandy and cider vinegar, cook one minute.
• Add crumbled bacon, pour over liver.
• Serve Hot!

CALF LIVER WITH HERBS - LEVERPOSTEJ MED KRYDDERIER

Steps:

• Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
• Remove and place on an oven-proof platter.
• Grill hte bacon and place on top of the liver.
• Melt the rest of the butter in the skillet.
• Add the remaining ingredients.
• Let come to a boil.
• Pour over the liver and bacon.
• Place the platter in a preheated 300º oven for 20 minutes.
• Serve at once.