>
>I think it's more than that. I loooooooooove terrine and pate, but when I
>think of fried liver, I just remember how my mother used to make it. It's
>not the taste, it's the texture. Kind of like leather embedded with sand.
>Ick. How do you stop it from being so leathery?
>
>I would like to know since I have a lot of grassfed veal liver in my freezer
>which I've never gotten up the courage to cook.
>
>Irene


Just cook it rare, like a lamb chop. It only gets tough when overcooked.
Use moderate heat and a nice-tasting fat. I use 1/2 butter, 1/2 olive oil,
with a bit of minced garlic. This liver of yours is precious, fine stuff!

ginny

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