Anne McAlpine: June 18, 2020

When a reader requested some recipes using liver, I instantly went to my Grandma’s old handwritten cookbook as I knew there would be one there. I found her recipe for what she simply named ‘Liver’. One of her notes beside the recipe read ‘cover with milk and leave in fridge for a couple of hours before you cook it’. A second note read “Russell really likes this but Anne – not very much”. Russell was my brother and I remember that after my mom died and Grandma helped raise us that liver was often served for dinner. I also remember that I didn’t hate it, but I have never cooked it and have no plans to do so.

The recipe for sautéed liver is from Cheryl Little of rural Caledonia. She really likes liver and shared some recipes with me. Cheryl suggests adding chopped bacon while cooking the onions. The recipe as shown makes 4 servings. The curried liver with gravy is also from one of Cheryl’s cookbooks, as is the liver and bacon croquette recipe. Cheryl shared some old cookbooks with me, and I was surprised at the number of liver recipes that I found in them. Thanks, Cheryl.