Liver and Other Offal ???

Tesaje · 03-10-2009, 09:43 AM

Barry Groves is big on organ meats and keeps saying that is where we get a lot of needed nutrition. He pretty much says that if you are zero carb, then you must eat the organs and must eat a lot of fat, or you get very malnourished (rabbit starvation). But if you eat the offal and fat, then it is a very healthy diet.

His menus contain a lot of meals of kidneys and liver. I know some of this is an English thing (tripe, kidneys, blood pudding, etc) most of which gag me at the very thought of it.

When I was little my mother made us eat cow liver, brains, tongue and heart. The brains mixed in scrambled eggs were barely tolerable, the liver (fried) was terrible, but the tongue and heart was pretty good (once sliced). But then mother was not a particularly good cook. Of course now, about all you can find is liver. I don't recall ever having had kidneys.

Does anyone here try to eat the offal? For nutrition? I've been thinking about trying to eat more.

I got some liverwurst (no nitrites) and see that it is pork liver mixed with pork meat, fat and spices. I like liverwurst but find it a bit hard to figure out what to eat it with when it isn't in a sandwich. I like pate and think I should be able to make it without breadcrumbs.

Don't give me the liver and onions thing - I cannot stand it like that. I got some grass fed cow liver, then read that it is worst tasting liver - pork and poultry liver is better tasting. I read that soaking it in milk takes away bitterness.

So, this weekend, I soaked the liver in milk overnight, then rinsed it and whizzed in the food processor. That made it a yucky gelatinous puree. I made a beanless chili with lots of garlic, ground lamb and ground beef. When I got it to the simmer stage, I added in the liver puree, stirred it in. When it was done, I could not tell the liver was in there by taste.

I was going to try to make some liverwurst or pate until I read it isn't good to use the cow liver, so I tried this.

Anybody else got any ways to hide/disguise organ meats so they are palatable? It looks to me that lots of fat and grinding them up is one traditional way.

CarolynF · 03-10-2009, 10:09 AM

No, I just avoid them like the plague. When we had liver as a child, I used to chew it and put it on the floor..(like my mom didn't know).

I'd rather have some nice fatty beef or pork myself..

I just made a nice egg salad sandwich using a homemade bun type bread..You could make a liverwurst and cream cheese sandwich using this recipe:

1 tsp. coconut oil
1 Tbs. vital wheat gluten
2 Tbs. almond flour
2 Tbs. shredded cheese
1/4 tsp. baking powder
1 egg

In a cereal bowl, melt the oil, then add the other ingredients in order and microwave for
1 minute 30 seconds. Take out of the dish..let cool and slice in half. I toasted mine and it was very good.

Tesaje · 03-10-2009, 10:27 AM

That's good idea. I bet it would work with coconut flour instead of the gluten. I'm trying to stay away from grains.

I used to dice my liver in tiny pieces and drown it in ketchup and swallow it without chewing. To this day, I cannot stand ketchup - lol!

Sunny7 · 03-10-2009, 11:28 AM

Always thought all the toxins were in the liver, and wasn't good to eat. hubby loves it with the fried onions, not me. I have made that bread using the coconut flour, i fry it after i nuke it. very good

Tesaje · 03-10-2009, 12:52 PM

Quote:

Originally Posted by Sunny7

Always thought all the toxins were in the liver, and wasn't good to eat. hubby loves it with the fried onions, not me. I have made that bread using the coconut flour, i fry it after i nuke it. very good

That's why I only get organic and grass fed.

SuSUN · 03-10-2009, 05:07 PM

I grew up in England and lived there until I was 27 years young. LOL!

So I guess I have eaten tons of that toxic liver and kidneys. We always had kidneys with a mixed grill, lamb chops, kidneys, grilled tomatoes, mushrooms, peas, etc..
I used to enjoy tripe too with a Salad. My Dad loved it. He would sprinkle malt vinegar and pepper over it. We had several varieties not just the white honeycomb tripe.

I have not had liver, heart or kidneys for years. No tripe since I was a teenager. I don't think we ever had brains. We did have tongue and blood pudding growing up too.
They used to say we girls needed liver once a month to replace the lost iron from TOM. LOL!

Carolyn, when you say vital wheat gluten, do you mean gluten free flour?
I have all the ingredients for that bread except that. Sheesh! I do have gluten free flour and almond flour. I have never seen coconut flour yet up here. I do buy SF coconut though.
Thanks for the recipes. I like that they are done so quickly in the nuker.

[COLOR="Blue"]Susan[/COLOR]

fourstubbs · 03-10-2009, 08:26 PM

I don't think I could try these, but there must be a lot of nutrition in all of that. In my culture, there is a dish called menudo that has in it tripe, which i think is pig intestines. I was never one to eat that... and I don't think I could now either. I don't think I could eat just meat all the time, I need some veggies etc.

Tesaje · 03-11-2009, 04:29 AM

Quote:

Originally Posted by SuSUN

I grew up in England and lived there until I was 27 years young. LOL!

So I guess I have eaten tons of that toxic liver and kidneys. We always had kidneys with a mixed grill, lamb chops, kidneys, grilled tomatoes, mushrooms, peas, etc..
I used to enjoy tripe too with a Salad. My Dad loved it. He would sprinkle malt vinegar and pepper over it. We had several varieties not just the white honeycomb tripe.

I have not had liver, heart or kidneys for years. No tripe since I was a teenager. I don't think we ever had brains. We did have tongue and blood pudding growing up too.
They used to say we girls needed liver once a month to replace the lost iron from TOM. LOL!

Carolyn, when you say vital wheat gluten, do you mean gluten free flour?
I have all the ingredients for that bread except that. Sheesh! I do have gluten free flour and almond flour. I have never seen coconut flour yet up here. I do buy SF coconut though.
Thanks for the recipes. I like that they are done so quickly in the nuker.

[COLOR=Blue]Susan[/COLOR]

Vital wheat gluten is the concentrated gluten - anything but gluten free. It can be anywhere from 2/3's gluten to flour up to 1/10 flour so you have to look at how many carbs are in what you buy. Gluten is the protein part of the wheat kernel. It is sold as an additive to boost the protein of bread dough so it gets more elastic.

Gluten free flours are made from other things than wheat, like soybean, coconut, rice. They tend to be really carby except for coconut flour.

I made a roll last night using coconut flour instead of the gluten and I forgot the cheese which would have been a good addition. I fried them in a pan on top of the stove. It turned out like a biscuit about the size of an English muffin. Very good and made a really nice liverwurst sandwich.

I bet I could bake up a bunch ahead, slice and freeze for future meals. Thanks Carolyn.

What do kidneys taste like?

Josuanna · 03-11-2009, 04:48 AM

Kidneys taste really good in a brown sauce with mashed cauliflower or potatoes, we had them at least once a month when I was a kid(growing up in Germany), they are mild and tender. You have to have the butcher prepare them for the kitchen, getting rid of all the sinewy parts, blood vessels and such, because without a real sharp knife that is a lot of work! At home you need to water them, changing the water a few times to get the urine out.

SuSUN · 03-11-2009, 01:50 PM

We had them grilled and they were tender too...but they were prepared well by the butcher, as Josuanna says.
I see Barry has a recipe for Kidneys with orange. Never tried that combo. I probably won't either. About the only thing I might go back to eating again would be a small amount of liver grilled. I used to like a small piece of it with sausages.
As I say, I haven't eaten much of this stuff for more than 20 years now.
I really enjoyed the varieties of tripe we had it cold, kind of like deli, we had it with salad. I dont think it is as available over here.
Sheesh! this sure takes me back a bit. I had forgotten I used to eat all that stuff.

[COLOR="Blue"]Susan[/COLOR]

SuSUN · 03-11-2009, 01:53 PM

Thank you for the info on Gluten and those flours.

I think if I make that 'bread' it will have to be made with almond flour. It is all I can find so far up here.

Thanks again Carolyn and Tesaje!

[COLOR="blue"]Susan[/COLOR]

Tesaje · 03-13-2009, 12:27 PM

I found some organic lamb hearts, kidneys, and liver. I'm going to spread out the eating of these, but see if there is a way to make them palatable. I'll try to make a pate out of the liver.

Tesaje · 03-28-2009, 06:47 PM

I made the liver pate out of the lamb's liver. It was really pretty easy. The old Joy of Cooking said that pates are little more than fancy meatloafs. I found an old Elizabeth David's recipe (more like a guide) from her French/Mediterranean cooking series for pate. The initial taste is pretty good but they are supposed to sit for at least a day in the fridge.

1st, I soaked the livers in milk (takes any bitterness out) overnight.
Then slice them and saute in 2 T butter but leave the centers pink.
Take them out and pour in a jigger of brandy and a jigger of sherry with some herbs (I used Herbes de Provence) and lots of garlic and pepper. Just let bubble for a minute.
Then smash the livers into a paste. I used my stick blender. Add the butter mix and mix well with 2 more T of fresh butter. Pour into ramekins and pour some melted fat (lard or butter) over the top to seal. Cover and refrigerate.

With all the fat in this, it must be Barry friendly. I'll see how they are tomorrow for a sample. They are very easy and a way to eat a LOT of fat.

Tesaje · 03-29-2009, 10:31 AM

I made Grove's Orange Kidneys recipe. I must say, I don't get the attraction to kidneys. I used lamb's kidneys to see what they are like. It wasn't awful but I don't want eat them again. Now a little while later, there is a rather unpleasant aftertaste and my stomach doesn't feel great. If you made that same recipe with a pork chop or steak, it would be really good, so it must be the kidneys. They're are also a real pain to prepare.

I took a little taste of the lamb liver pate I made last night and it is very good. All the recipes said to pour melted lard or butter on the top of the pate to seal. They said if it is sealed with the fat, it will keep for 3-4 weeks in the refrigerator or larder.

I find that interesting. I was reading about pemmican and they essentially make a paste of the meat then pour at least an equal amount of melted suet into it and mix it up. They say that the pemmican thus made and stored in skin bags will stay good to eat and delicious for 20 years so long as all that is in it is the meat and fat.

This seems to me to be a very old way of dealing with meat but I had never heard of using the suet or lard as a preservative.

mezzovoice · 03-30-2009, 03:24 AM

I live in Germany and organ meat has always been part of our meals. Liver, kidneys, tripe, sweetbread, heart, you name it. We also eat pig's trotters. These things are not as popular in Germany as they were in the 1940s and 50s but they are available in most supermarkets and butcheries. In France, they have always been part of the traditional fare.

Go ahead and dare to try some of these dishes - don't be squeamish! Just make sure you prepare them properly, liver for instance doesn't tolerate great heat and needs to be cooked slowly and lovingly. Go to Jamie Oliver's website if you want tg find out about cooking - he has a lot of great videos explaining the basics!! He's not a low-carb person as such but he believes in real food and is running a campaign in the UK to bring people back to cooking. Great work.

Low-Carb Chicklady · 04-01-2009, 04:07 AM

We make a chopped chicken liver that is ground chicken livers sauteed in butter, hard cooked eggs, chicken fat and onions.

jem51 · 04-01-2009, 08:31 AM

i used to simmer kidney for my dog and it made my house smell like cooked urine...very disgusting. the 'watering' process must take a while w plenty of changes since nephron units are microscopic. maybe cutting it up first would help?
i get lots of liver, tongue and heart when i get my 1/2 beef. i ask the butcher to give me all that others don't want.
i read someone's recipe for liver and have found that it's pretty good. it is just sauteeing onion then lightly sauteeing the liver in small pieces then mix in some sour cream. this makes a nice gravy. it is worth it to try. i made pate just like the chicken liver variety but w/o bread crumbs. i just subbed beef liver. it was okay. maybe i'll try it again w more onion and herb.
tongue, of course is delic and is not the taste of the more vascular organs.
i am not a fan of heart and i think that it is just so dense and lean other than the big wad of fat on the upper area. i might give it another try, though. i have plenty of butter.
i really am trying to keep an open mind about this even though, as a kid, my mom forced liver on us and she was a terrible cook!!

Tesaje · 04-01-2009, 02:49 PM

The old recipe I found for pate had no breadcrumbs or starch of any sort in it. Just lots of butter and liver along with garlic or onions and herbs for flavoring. I think the addition of breadcrumbs was probably a later addition to make it cheaper and extend it instead of how you are supposed to make it.

03-10-2009, 09:43 AM	#1
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	Liver and Other Offal ??? Barry Groves is big on organ meats and keeps saying that is where we get a lot of needed nutrition. He pretty much says that if you are zero carb, then you must eat the organs and must eat a lot of fat, or you get very malnourished (rabbit starvation). But if you eat the offal and fat, then it is a very healthy diet. His menus contain a lot of meals of kidneys and liver. I know some of this is an English thing (tripe, kidneys, blood pudding, etc) most of which gag me at the very thought of it. When I was little my mother made us eat cow liver, brains, tongue and heart. The brains mixed in scrambled eggs were barely tolerable, the liver (fried) was terrible, but the tongue and heart was pretty good (once sliced). But then mother was not a particularly good cook. Of course now, about all you can find is liver. I don't recall ever having had kidneys. Does anyone here try to eat the offal? For nutrition? I've been thinking about trying to eat more. I got some liverwurst (no nitrites) and see that it is pork liver mixed with pork meat, fat and spices. I like liverwurst but find it a bit hard to figure out what to eat it with when it isn't in a sandwich. I like pate and think I should be able to make it without breadcrumbs. Don't give me the liver and onions thing - I cannot stand it like that. I got some grass fed cow liver, then read that it is worst tasting liver - pork and poultry liver is better tasting. I read that soaking it in milk takes away bitterness. So, this weekend, I soaked the liver in milk overnight, then rinsed it and whizzed in the food processor. That made it a yucky gelatinous puree. I made a beanless chili with lots of garlic, ground lamb and ground beef. When I got it to the simmer stage, I added in the liver puree, stirred it in. When it was done, I could not tell the liver was in there by taste. I was going to try to make some liverwurst or pate until I read it isn't good to use the cow liver, so I tried this. Anybody else got any ways to hide/disguise organ meats so they are palatable? It looks to me that lots of fat and grinding them up is one traditional way.

03-10-2009, 10:09 AM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	No, I just avoid them like the plague. When we had liver as a child, I used to chew it and put it on the floor..(like my mom didn't know). I'd rather have some nice fatty beef or pork myself.. I just made a nice egg salad sandwich using a homemade bun type bread..You could make a liverwurst and cream cheese sandwich using this recipe: 1 tsp. coconut oil 1 Tbs. vital wheat gluten 2 Tbs. almond flour 2 Tbs. shredded cheese 1/4 tsp. baking powder 1 egg In a cereal bowl, melt the oil, then add the other ingredients in order and microwave for 1 minute 30 seconds. Take out of the dish..let cool and slice in half. I toasted mine and it was very good. __________________ May 1: 141

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03-10-2009, 10:27 AM	#3
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	That's good idea. I bet it would work with coconut flour instead of the gluten. I'm trying to stay away from grains. I used to dice my liver in tiny pieces and drown it in ketchup and swallow it without chewing. To this day, I cannot stand ketchup - lol!

03-10-2009, 11:28 AM	#4
Sunny7 Major LCF Poster! Join Date: Feb 2008 Posts: 2,416 Gallery: Sunny7	Always thought all the toxins were in the liver, and wasn't good to eat. hubby loves it with the fried onions, not me. I have made that bread using the coconut flour, i fry it after i nuke it. very good

03-10-2009, 05:07 PM	#6
SuSUN Way too much time on my hands! Join Date: Jun 2002 Location: Ontario, Canada Posts: 13,907 Gallery: SuSUN Stats: 152/145/125 (5'1") WOE: Moderate Carbs Start Date: LC 02/02 DrOz10/10 Dukan06/12	I grew up in England and lived there until I was 27 years young. LOL! So I guess I have eaten tons of that toxic liver and kidneys. We always had kidneys with a mixed grill, lamb chops, kidneys, grilled tomatoes, mushrooms, peas, etc.. I used to enjoy tripe too with a Salad. My Dad loved it. He would sprinkle malt vinegar and pepper over it. We had several varieties not just the white honeycomb tripe. I have not had liver, heart or kidneys for years. No tripe since I was a teenager. I don't think we ever had brains. We did have tongue and blood pudding growing up too. They used to say we girls needed liver once a month to replace the lost iron from TOM. LOL! Carolyn, when you say vital wheat gluten, do you mean gluten free flour? I have all the ingredients for that bread except that. Sheesh! I do have gluten free flour and almond flour. I have never seen coconut flour yet up here. I do buy SF coconut though. Thanks for the recipes. I like that they are done so quickly in the nuker. [COLOR="Blue"]Susan[/COLOR]

03-10-2009, 08:26 PM	#7
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	I don't think I could try these, but there must be a lot of nutrition in all of that. In my culture, there is a dish called menudo that has in it tripe, which i think is pig intestines. I was never one to eat that... and I don't think I could now either. I don't think I could eat just meat all the time, I need some veggies etc.

03-11-2009, 04:48 AM	#9
Josuanna Senior LCF Member Join Date: Oct 2007 Location: Palatinate, Germany Posts: 171 Gallery: Josuanna Stats: 180/150/140 WOE: Atkins Start Date: May 2006	Kidneys taste really good in a brown sauce with mashed cauliflower or potatoes, we had them at least once a month when I was a kid(growing up in Germany), they are mild and tender. You have to have the butcher prepare them for the kitchen, getting rid of all the sinewy parts, blood vessels and such, because without a real sharp knife that is a lot of work! At home you need to water them, changing the water a few times to get the urine out.

03-11-2009, 01:50 PM	#10
SuSUN Way too much time on my hands! Join Date: Jun 2002 Location: Ontario, Canada Posts: 13,907 Gallery: SuSUN Stats: 152/145/125 (5'1") WOE: Moderate Carbs Start Date: LC 02/02 DrOz10/10 Dukan06/12	We had them grilled and they were tender too...but they were prepared well by the butcher, as Josuanna says. I see Barry has a recipe for Kidneys with orange. Never tried that combo. I probably won't either. About the only thing I might go back to eating again would be a small amount of liver grilled. I used to like a small piece of it with sausages. As I say, I haven't eaten much of this stuff for more than 20 years now. I really enjoyed the varieties of tripe we had it cold, kind of like deli, we had it with salad. I dont think it is as available over here. Sheesh! this sure takes me back a bit. I had forgotten I used to eat all that stuff. [COLOR="Blue"]Susan[/COLOR]

03-11-2009, 01:53 PM	#11
SuSUN Way too much time on my hands! Join Date: Jun 2002 Location: Ontario, Canada Posts: 13,907 Gallery: SuSUN Stats: 152/145/125 (5'1") WOE: Moderate Carbs Start Date: LC 02/02 DrOz10/10 Dukan06/12	Thank you for the info on Gluten and those flours. I think if I make that 'bread' it will have to be made with almond flour. It is all I can find so far up here. Thanks again Carolyn and Tesaje! [COLOR="blue"]Susan[/COLOR]

03-13-2009, 12:27 PM	#12
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	I found some organic lamb hearts, kidneys, and liver. I'm going to spread out the eating of these, but see if there is a way to make them palatable. I'll try to make a pate out of the liver.

03-28-2009, 06:47 PM	#13
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	I made the liver pate out of the lamb's liver. It was really pretty easy. The old Joy of Cooking said that pates are little more than fancy meatloafs. I found an old Elizabeth David's recipe (more like a guide) from her French/Mediterranean cooking series for pate. The initial taste is pretty good but they are supposed to sit for at least a day in the fridge. 1st, I soaked the livers in milk (takes any bitterness out) overnight. Then slice them and saute in 2 T butter but leave the centers pink. Take them out and pour in a jigger of brandy and a jigger of sherry with some herbs (I used Herbes de Provence) and lots of garlic and pepper. Just let bubble for a minute. Then smash the livers into a paste. I used my stick blender. Add the butter mix and mix well with 2 more T of fresh butter. Pour into ramekins and pour some melted fat (lard or butter) over the top to seal. Cover and refrigerate. With all the fat in this, it must be Barry friendly. I'll see how they are tomorrow for a sample. They are very easy and a way to eat a LOT of fat.

03-29-2009, 10:31 AM	#14
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	I made Grove's Orange Kidneys recipe. I must say, I don't get the attraction to kidneys. I used lamb's kidneys to see what they are like. It wasn't awful but I don't want eat them again. Now a little while later, there is a rather unpleasant aftertaste and my stomach doesn't feel great. If you made that same recipe with a pork chop or steak, it would be really good, so it must be the kidneys. They're are also a real pain to prepare. I took a little taste of the lamb liver pate I made last night and it is very good. All the recipes said to pour melted lard or butter on the top of the pate to seal. They said if it is sealed with the fat, it will keep for 3-4 weeks in the refrigerator or larder. I find that interesting. I was reading about pemmican and they essentially make a paste of the meat then pour at least an equal amount of melted suet into it and mix it up. They say that the pemmican thus made and stored in skin bags will stay good to eat and delicious for 20 years so long as all that is in it is the meat and fat. This seems to me to be a very old way of dealing with meat but I had never heard of using the suet or lard as a preservative.

03-30-2009, 03:24 AM	#15
mezzovoice Junior LCF Member Join Date: Jan 2009 Location: Germany Posts: 21 Gallery: mezzovoice WOE: Low Carb/EFGT	I live in Germany and organ meat has always been part of our meals. Liver, kidneys, tripe, sweetbread, heart, you name it. We also eat pig's trotters. These things are not as popular in Germany as they were in the 1940s and 50s but they are available in most supermarkets and butcheries. In France, they have always been part of the traditional fare. Go ahead and dare to try some of these dishes - don't be squeamish! Just make sure you prepare them properly, liver for instance doesn't tolerate great heat and needs to be cooked slowly and lovingly. Go to Jamie Oliver's website if you want tg find out about cooking - he has a lot of great videos explaining the basics!! He's not a low-carb person as such but he believes in real food and is running a campaign in the UK to bring people back to cooking. Great work.

04-01-2009, 04:07 AM	#16
Low-Carb Chicklady Senior LCF Member Join Date: Jan 2009 Posts: 230 Gallery: Low-Carb Chicklady	We make a chopped chicken liver that is ground chicken livers sauteed in butter, hard cooked eggs, chicken fat and onions.

04-01-2009, 08:31 AM	#17
jem51 Very Gabby LCF Member!!! Join Date: Jul 2005 Location: south central OR Posts: 3,635 Gallery: jem51 Stats: oh so happy at 120 WOE: Mine, all mine Start Date: controlled carb '97-98	i used to simmer kidney for my dog and it made my house smell like cooked urine...very disgusting. the 'watering' process must take a while w plenty of changes since nephron units are microscopic. maybe cutting it up first would help? i get lots of liver, tongue and heart when i get my 1/2 beef. i ask the butcher to give me all that others don't want. i read someone's recipe for liver and have found that it's pretty good. it is just sauteeing onion then lightly sauteeing the liver in small pieces then mix in some sour cream. this makes a nice gravy. it is worth it to try. i made pate just like the chicken liver variety but w/o bread crumbs. i just subbed beef liver. it was okay. maybe i'll try it again w more onion and herb. tongue, of course is delic and is not the taste of the more vascular organs. i am not a fan of heart and i think that it is just so dense and lean other than the big wad of fat on the upper area. i might give it another try, though. i have plenty of butter. i really am trying to keep an open mind about this even though, as a kid, my mom forced liver on us and she was a terrible cook!!

04-01-2009, 02:49 PM	#18
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	The old recipe I found for pate had no breadcrumbs or starch of any sort in it. Just lots of butter and liver along with garlic or onions and herbs for flavoring. I think the addition of breadcrumbs was probably a later addition to make it cheaper and extend it instead of how you are supposed to make it.