Now, liver ain't too tasty, I know, but I'm seeking out help and suggestions for making it palatable for my 16 month old daughter who, it has been found, is iron deficient.
I never thought I would ever make it, but now not only am I going to make it, but I have to go through the trouble of koshering it, as our butcher did not broil it first.
Any suggestions on a painless but kosher way of getting the liver tasty?
Time frame of how long to kosher without making the liver totally unpalatable?
My guess is most hounds haven't had the need or desire to make this food, but maybe you can prove me wrong.
Oh, and I can't make it into chopped liver because she doesn't like mushy foods.