|Flavours of Byzantium (None)|
|by Andrew Dalby|
This is a study of the food that was eaten at the court of the Eastern Roman Empire at Constantinople in the Middle Ages.
1 - 10 of 41 for calf liver
Result Page: 1
Scald liver in boiling water ... bread crumbs and bake in slow oven using baking pan with little water. Bake one hour. Serving size depends on onions used.
Cook the bacon, ... warm. Sprinkle the liver with salt and ... liver, sprinkle with parsley and garnish each serving with 2 slices of crisp bacon. Serves 4.
Put flour and ... paper bag. Put liver in bag and ... the bottom of the pan. Add oranges, stir and just heat through. Pour this sauce over liver and serve.
Not all the ... how to cook liver, so listen ... table with it. If you employ a garnish, such as bacon or onion, have these ready in advance, and kept hot.
Remove skins and veins from liver. Marinate liver ... 5-8 minutes, turning once. Serve with the liquid. Makes 6 servings, about 159 calories per serving.
* Liver should be sliced ... minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. Serving Size: 3
Cut liver into serving sized ... in preheated 425 degree oven for 10-15 minutes or until onions are crisp and liver slices are brown. Yields: 6 servings.
Cut liver into about 3 ... drippings. Return liver to skillet and add water, cover with tight fitting lid and cook for 5 minutes. Do not overcook. Serves 5.
Place liver in large bowl, ... Add oil and fry liver until golden brown crust forms on both sides. To serve, place liver on platter and cover with onions.
Wash liver. Salt and ... onions. Top with crumbled bacon. Add the hot water. Cook, covered, for 30 minutes at 350 degrees. Uncover and cook another 10 minutes.
Result Page: 1
top of page