On cooking with calves liver…
Mrs WDC requested her dinner ‘not too spicy…’ I thought something with cream, rather like a stroganoff would be rather soothing – and I associate liver or beef with stroganoff. I know Mrs WDC is fond of calves’ liver – but I have problems with the Dutch type. It always looks resplendent in the display at our specialist butchers – they treat it as if it was gold dust, appropriately enough. But it still makes me feel uneasy. However, I am in favour of veal production as an outcome of milk production, providing the welfare is of a high standard.
I am assured by one particular supermarket that their veal meets these standards. I saw calves’ liver was reduced – but even still, enough for two restaurant-sized portions was coming out quite expensive. I put one pack back and replaced it with Shitake mushrooms. Shitake’s may not be cheap but they are one third the price of veal by weight – and pack just as much meaty flavour.