More Liver notes

You may remember a previous post of mine: Grill that beef! My cousin Jan has posted a reply to it, and it is really quite good. You might want to pop over and read it. Much better than the original post.

For further liver adventures, I looked in the book mentioned in that post and found a simple marinade for liver, made of Worchestershire sauce, mustard, and molasses. I soaked the stuff and then broiled it. I think I may have broiled it a minute too long, but it was okay. Last night, Paul fried some liver. I begged him not to over cook it, and it came out pretty well, once I salted it and put mustard on it.

I know I won't convince Jan to try it, though!