I Simply Can't Take It Anymore

Oh the sacrifices one must make when writing a cookbook...

Last fall I attended a writer's conference and had the opportunity to meet with a few literary agents about my upcoming cookbook, Rosie's Riveting Recipes: Cooking on the Home Front Line.  One prospective agent really made the case for testing the recipes before publishing the book.  Times have changed, and, in many instances, some ingredients are no longer available, so I would need to suggest substitutions.  For the most part this has been a fun project.  It's certainly gotten me out of the "same-old, same-old," culinary rut.  However, it's also had it's moments.

One chapter of this book dedicated to organ meats, which were, apparently, more common in our grandparent's day.  I recall when I was growing up the so-called experts of the day used to preach that we should all eat liver once a week.  Ah, now there's the rub.

I can remember my mother making liver, and it had to be some of the nastiest tasting stuff I'd ever put in my mouth.  Beef liver was the worst.  Mother also used to make fried chicken livers, and those I could palette--in small  doses.

Maybe liver is an acquired taste, but if it is, time hasn't been on my side.  I've tested a couple of the liver recipes, and it doesn't matter how much you dress it up, liver still liver, and it's still some of the nastiest tasting stuff I've ever put in my mouth.  I simply can't do it any more.  Not only does it taste bad, liver also produces a strong odor while it's cooking, and that odor lingers around the house for hours, even into the following day.

Okay, rant over.  Those of you who like liver, (and I know some people do), will probably enjoy this recipe.  I confess--this is the first time I ever made a pie crust from scratch, and it came out really well.  Flaky, yummy and delicious.  Too bad it had liver with it, but I might try this recipe again, using chuck steak instead of liver.

GM

LIVER AND VEGETABLE CASSEROLE

2 cups sifted flour
3/4 teaspoon baking powder (optional)
1 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Sift flour once, measure; add baking powder and salt; sift again. Cut in shortening until mixture resembles coarse meal. Add water, a little at a time, until dough is moist enough to hold together.  Roll out about 2/3 of dough. Line bottom and sides of 12 x 8 x 2-inch baking dish. Fill with the following:

1/3 cup flour
1½ teaspoons salt
¼ teaspoon pepper
3 tablespoons fat, melted
1 cup vegetable broth
1 cup milk
1¾ cups (1 lb) cubed beef liver
1 teaspoon salt
3 tablespoons fat or butter
1¾ cups (about 2 medium) cooked, slices potatoes
¾ cups cooked, sliced carrots
1 cup cooked, sliced onions

Combine flour, salt, and pepper. Add 3 tablespoons fat; blend well. Add liquid (vegetable broth and milk) gradually; cook over direct heat until thick and smooth; stirring constantly.

Flour liver cubes; sprinkle with 1 teaspoon salt; pan-fry in 3 tablespoons of melted fat until nicely browned. Combine meat, vegetables, and sauce. Turn into pastry-lined baking dish. Roll out remaining pastry about 1/8-inch thick; cut our four 3 x 2-inch rectangles. Place one in each corner. Cut remaining pastry in 1/2-inch strips. Arrange attractively on open space of pie. Seal securely. Bake in hot oven (400º F) for about 40 minutes. Garnish with pimiento and parsley and serve immediately. Serves 6 to 8.

Modern adaptation: Round steak or chuck steak may be used instead of liver.