Medicine: Liver Recipes

Liver, humblest of meats, is good for anemic patients. Where the bone marrow and spleen do not manufacture sufficient red blood corpuscles to keep a person healthy, he can build himself up on a diet of liver. Liver contains iron in such chemical form that it can be absorbed by the body in the indirect making of the red blood corpuscles. But a diet of a pound of liver a day is necessary. Anemic patients complain: “Doctor, it can’t be done. I can’t even take liver every day, and certainly not for every meal.” The trouble is, decided Editor Morris Fishbein of the Journal of the American Medical Association, that U. S. housewives know how to cook liver in no other way than by frying. Thorough, he ordered eight liver recipes printed in the Journal. An example:

1 pound of calf’s liver

3 tablespoonfuls grated bread crumbs

4 large mushrooms, chopped

1 medium-sized onion finely chopped

2 sprigs parsely finely chopped

½ teaspoonful salt & a pinch pepper.

Cut the liver into slices half an inch thick, and sprinkle each slice with the mixture of bread crumbs, mushrooms and seasonings; put in a casserole, pour over it one-half pint of cold water or good soup stock, and bake in a slow oven for three quarters of an hour.