Liver Goulash (Hungarian National Dish)
2 tablespoons of good beef drippings
1 lb calf or beef liver
2 tablespoons of flour
2 large white onions
6 Potatoes
1 cup finely chopped Parsley
1 cup of Milk
1 pinch of Salt
Skin the liver and let it stand for a good while in the fresh milk and water. Soak the liver for good three hours to get the bile taste out of it. Slice the liver into small pieces. Put the beef drippings into the cast iron saucepan and add into them the very finely chopped onions, and cook them slowly until yellow and tender. Add the fine slices of the liver into the sauce pan, and cook gently for ten minutes on a very low flame, season with black pepper if needed, and thicken the gravy with the flour, stirring to keep it smooth. To have a better taste- add milk into the gravy, if preferred. Let the sauce boil slowly for a few minutes. Pile the riced potato into the center of a large white serving dish, and put the liver and gravy around potato. A sprinkle of finely chopped parsley or celery makes it more attractive. Chives may do well in spring too.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL PURITAN ORGAN MEAT DISH - THE BAKED LIVER. THIS IS A NICE TREAT OF THE SUNDAY BRUNCH OF OUR FAMILY IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL BAKED LIVER IS CONSIDERED TO BE THE TRADITIONAL AMERICAN STAPLE, BUT THIS DISH IS AS WELL LOVED BY OUR FAMILIES IN POLAND, HUNGARY, AUSTRIA, SWEDEN, LITHUANIA AND WORLDWIDE. BAKED LIVER AND CAN BE PREPARED BY THE FAMILIES ALL THROUGH THE YEAR, THOUGH THIS IS ONE OF THE MORE FESTIVE DISHES OF THE LATE AUTUMN AND HALLOWEEN SEASON. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI WITH FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED FRESH CHIVES. THE BAKED LIVER IS TRADITIONAL STAPLE OF THE LATE AUTUMN IN THE STATE OF THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS, HOWEVER THIS IS CONSIDERED TO BE MORE OF A SEASONAL MEAL OF THE LATE AUTUMN, HALLOWEEN AND ALL SAINTS EVE AND SELDOM CONSUMED AS THE DISH OF WINTER TIME. THE BAKED LIVER IS CONSIDERED TO BE THE REAL AMERICAN DELICACY AND THE CROWN OF THE FESTIVE FAMILY DINNER TABLE.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE LIVER SOAKED AND BAKED IN MILK SAUCE WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER WAS AVOIDED.