Liver -

The livers of animals, such as the bullock, the calf and the Sheep, contain a large amount of nitrogenous matter, but they are generally regarded as indigestible articles of diet and are therefore to be avoided by dyspeptics.

Good, fresh liver should be clear, bright and of a yellowish red.

Calf's liver is so much in demand by the hotel and restaurant trade that there is often none left for the casual domestic buyer. beef liver is, consequently, often substituted for it if the purchaser is uninitiated. The order of quality is (1) calf's liver, (2) beef liver, (3) pig's liver and (4) Sheep's liver. Sheep's liver is generally poor and hard.

See also FOIE GRAS (Goose Livers).

Arround Liver in The Grocer's Encyclopedia


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