VARIETY MEATS
Veal Kidneys in Red Wine
(Serves 4)
4 kidneys
chopped parsley
milk
salt and pepper
4 tablespoons oil
1/2 cup chopped green onions
1/2 cup red wine
Remove fat from kidneys, trim and slice thinly and soak for 1 hour in milk. Sauté the chopped onions and parsley in the oil for 3 minutes. Remove the kidney slices from the milk and dry them well on paper towel. Add them to the pan and cook quickly for 2 minutes, browning on both sides. Season with salt and pepper, and serve them on bed of boiled rice or noodles. Add red wine to pan and let it boil up quickly, blending with pan juices and onion and parsley. Pour this sauce over the kidneys.
Potted Calves' Hearts
(Serves 4)
1/2 cup sliced onions
1 bay leaf
2 carrots
6 peppercorns
1/2 cup chopped celery
1/2 teaspoon salt
a few springs of chopped parsley
1 cup chicken or beef broth
2 calves' hearts
1 tablespoon flour
2 tablespoons oil
Remove fat from hearts and cut away sinewy parts. Cut hearts in quarters or eighths or if you prefer in thin slices. Put oil in heavy skillet and brown hearts in it. Add rest of ingredients with the exception of the flour. Cover and bake in 325° F. oven for about 2 hours. To thicken gravy mix flour with 3 tablespoons of cold water, add to the hearts, stir, simmer for a few minutes.
Liver and Onions — Venice Style
(Serves 4)
4 large onions
1 pound calves' or baby beef liver
1/2 teaspoon salt
1 tablespoon oil
2 tablespoons white wine (optional)
Cut onions into small pieces, add salt, and sauté in oil until golden. Cut liver into 1-inch cubes, discarding skin and veins. Add liver to onions, cooking and stirring a few minutes longer. White wine may be added just before serving.
Sweet and Pungent Chicken Livers
(Serves 4)
3 green peppers
4 slices pineapple
3/4 pound chicken livers
1 tablespoon comstarch
1 tablespoon oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 cup vinegar
1 cup chicken bouillon
1/4 cup sugar
Cut each green pepper into 6 pieces, parboil until nearly tender in boiling salted water, about 5 minutes. Drain. Brown quartered chicken livers in the oil in a heavy 10-inch skillet. Add 1/2 teaspoon salt. When brown, remove to hot serving dish and keep warm. Put 1/3 cup chicken bouillon, the pineapple and green pepper in the skillet. Cover and cook over very low flame about 10 minutes. Blend together the comstarch, soy sauce, vinegar, sugar and the remaining chicken bouillon. Add this to the skillet, cook, stirring constantly until thick, about 5 minutes. Pour over chicken livers and serve at once.