Ox liver
- Thread starter quotidian
- Start date
Tried it last night,
Soaked the liver in milk for 2 hours, dried it off and then floured it and fried it lightly.
Placed it in a casserole dish and then fried off some onions and bacon, then added some HP sauce, tomato puree and gravy powder.
Put it in the oven for 2 hours at about 160.
And it was terrible.
It tasted lovely but I just couldn't stand the texture of the liver (it reminded me of really cheap pressed together mechanically reclaimed meat due to its lack of any grain or texture to it)
Soaked the liver in milk for 2 hours, dried it off and then floured it and fried it lightly.
Placed it in a casserole dish and then fried off some onions and bacon, then added some HP sauce, tomato puree and gravy powder.
Put it in the oven for 2 hours at about 160.
And it was terrible.
It tasted lovely but I just couldn't stand the texture of the liver (it reminded me of really cheap pressed together mechanically reclaimed meat due to its lack of any grain or texture to it)