Broiled Liver

By the RecipeCafe Archives

Ingredients

• 1 Slices of liver, cut 1/2 inch (1.3 cm) thick
• 1 Boiling water, enough to cover
• 1 Salt, to taste
• 1 Freshly ground black pepper, to taste
• 1 Butter, for spreading (approximately 1 tablespoon / 15 g per serving)

Instructions

1. 1. Cover the liver slices with boiling water and let stand for 5 minutes to draw out the blood. This is a blanching technique: briefly submerging the meat in hot liquid to purge blood and firm the surface.
2. 2. Drain and wipe the slices dry. Remove the thin outer membrane and any visible veins.
3. 3. Sprinkle both sides of the liver slices with salt and pepper.
4. 4. Place the seasoned slices on a greased wire broiler (grill rack) and broil approximately 4 to 6 inches (10 to 15 cm) from the heat source for 5 minutes total, turning often, until the exterior is browned and the interior is just cooked through but still slightly pink at the center — an instant-read thermometer should read 160°F (71°C) for fully cooked liver.
5. 5. Remove to a warmed platter, spread immediately with butter, and sprinkle with additional salt and pepper. Serve at once.