Great post about Liver nourishing foods and ideas

Categories: Articles, Cooking tips, Heart Blood Vacuity, Liver Blood Vacuity, Meat

From Nourished magazine.

Also mentions this cool site

Lynn Razaitis, Leader of the Atlanta, Georgia Chapter of the Weston A Price Foundation, has found some wonderful medieval European recipes. She recommends, where participants provide translations and comments on recipes in old cookbooks.

She says, Ancient cookbooks even describe the use of liver to thicken sauces, apparently by pressing raw pureed liver through a fine strainer and adding it to sauce that was then carefully heated but not boiled. (During Lent, fish livers served to thicken sauces!) As long as the liver flavor does not overpower the flavor of the sauce, this could be a good way to get liver into your family without them ever knowing it!