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Marilyn Monroe 1950s Hollywood dinner medium

Marilyn's Broiled Liver with Raw Carrots

Marilyn Monroe's challenging dinner - broiled liver served with exactly 3-5 raw carrot sticks

Marilyn's Broiled Liver with Raw Carrots
Prep: 5 min
Cook: 10 min
Serves: 1
#hollywood #liver #protein #challenging #1950s #authentic

Marilyn’s Most Challenging Meal

This was reportedly Marilyn Monroe’s actual dinner preference during certain periods - a combination that truly tests one’s willpower. The intense, iron-rich flavor of broiled liver paired with the sweet crunch of raw carrots created a stark contrast that Monroe apparently found both satisfying and figure-maintaining. She would eat exactly 3-5 carrot sticks, no more, no less.

This meal reflects Monroe’s complicated relationship with food - choosing ingredients that were nutritionally dense but not particularly enjoyable, perhaps as a form of discipline or control.

Instructions

Prepare the Liver

  1. Soak if desired: If you’re new to liver, soak the slice in milk for 15-20 minutes to reduce the strong flavor, then pat dry. Monroe likely skipped this step.

  2. Season: Pat the liver dry and season both sides generously with salt and pepper.

  3. Preheat broiler: Set your broiler to high and position the rack about 4 inches from the heat source.

Prepare the Carrots

  1. Wash and peel: Thoroughly wash and peel the carrots.

  2. Cut into sticks: Cut exactly 3-5 carrots into stick shapes, about 4 inches long and 1/2 inch thick. Monroe was reportedly specific about this number.

  3. Chill: Place carrot sticks in ice water for extra crispness while the liver cooks.

Cook the Liver

  1. Oil the pan: Brush a broiler pan or cast iron skillet with butter or oil.

  2. Broil: Place liver on the pan and broil for 3-4 minutes on the first side.

  3. Flip: Turn the liver and broil for another 2-3 minutes. Liver should be cooked through but still slightly pink in the center.

  4. Rest: Let the liver rest for 1 minute before serving.

Serve

  1. Plate simply: Place the broiled liver on a plate alongside the raw carrot sticks.

  2. Eat as Monroe did: Alternate bites of the rich, mineral-flavored liver with the sweet crunch of raw carrot.

Note: Ensure liver is from a reputable source and cooked to at least 160°F (71°C) internal temperature for food safety.