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Broiled Liver Recipes
GETTING READY 1 In a bowl mix together salt paprika and garlic salt. 2 Dredge the seasoning mixture over both the sides of the liver. 3 In another bowl place the liver and gently stream the milk over the top. 4 Cover the bowl with plastic film and refrigerate
Slice zucchini lengthwise into flat slices 1 4 inch thick. Blot dry on paper towels. Cut liver slices into strips about 2 inches wide Dry on paper towels season with salt and pepper and dip in melted butter margarine fresh bacon drippings or vegetable oil.
Broiled Liver And Zucchini Strips
Combine cider lemon juice and tarragon and marinate liver in mixture for 1 hour. Drain. Dust liver with salt and yeast. Cut onions peppers and tomatoes into wedges chunks or slices convenient for skewering depending on their size. If mushrooms are small enough
Broiled Liver Shashlik
Sprinkle liver with salt and pepper broil 3 inches from source of heat turning once. In a bowl combine crumbs parsley mustard onion flakes and garlic. Place liver in flameproof shallow casserole. Top with crumb mixture. Dot with margarine. Place under broiler
Mustard Broiled Liver
In saucepan combine all ingredients except liver. Cook until onions are tender and most of the liquid is evaporated. Place liver on a rack broil 4 inches from source of heat turning once until done to taste. Serve onion mixture over liver. Divide evenly.
Broiled Liver And Onions
1. Start broiler set at Moderate 350 F. Grease the rack in a broiler pan. 2. Have the liver cut in slices uniformly thick 1 2 inch or a little less. Remove membrane and wipe with a clean damp cloth. Have the flour spread on a plate dip each slice in it. 3.
Brush liver with melted butter sprinkle with salt and pepper. Broil 3 inches from heat 3 minutes on each side. Makes 4 servings.
1. Remove membrane from liver. Snip out veins with kitchen shears. Cut into 4 portions if necessary. 2. Brush slices of liver with French dressing. 3. Broil 3 inches from heat for 3 minutes. Turn and broil 3 or 4 minutes longer.
Broiled Liver In French Dressing
Calf and lamb liver may be broiled successfully. Have liver sliced to 1 2 to 3 4 in thick and broil at moderate temperature until meat changes color about 3 minutes to each side. Serve immediately.