Liver and Salt Pork with Gravy. — Cut three slices of
pickled pork in halves, and fry both sides. When cooked,
take out, put them on a hot dish, and keep in a warm
oven. Cut six slices of Liver, put them in the pan with
the fat, and fry, dusting over with pepper while cooking.
When done, take out the Liver, and put it on the dish with
the pork; dredge a small quantity of flour in the pan
with the fat and gravy, stir it about over the fire till
well mixed, then pour in 1 teacupful of water, let it boil
up, then strain the sauce over the Liver and pork, adding
more salt if necessary✪ Liver and Salt Pork with Gravy, and serve.
Liver Sauce. — (1) Put a rabbit’s Liver or two fowls’
Livers into a saucepan containing water, with a few sprigs
of parsley and thyme, and boil until tender ; take out the
Liver and herbs, add to the liquor two boned anchovies,
and let them dissolve in it. Mince the Liver, herbs, the
yolks of two hard-boiled eggs and the white of one, pound
to a pulp in a mortar, adding 1 saltspoonful of grated
lemon-peel and salt and pepper to taste. Return it all
to the saucepan, squeeze in the juice of half a lemon,
thicken with a liaison of flour and butter✪ Liver Sauce, and stir over
the fire until done. Serve hot with roasted rabbit or
poultry. Gravy can be used instead of the water, and
then the butter may lie omitted from the thickening.
(2) Procure some poultry Livers, blanch and chop them
finely. Put loz. of butter in a stewpan with 1 table-
spoonful of flour, mix them well, then add 1 table-spoon-
ful of finely-minced shallots, and fry for two or three
minutes, stirring at the same time. Pour in sufficient
clear gravy to make the required quantity of sauce,
season to taste with salt, pepper, a moderate quantity of
spices and powdered sweet herbs, then put in the minced
Livers and 1 wineglassful of red wine, and boil the sauce
gently for twenty minutes or half-an-hour. When ready,
squeeze in the juice of half a lemon, add about Joz. of
butter, broken into pieces, stir for a minute or two, and
serve.
(3) Finely pound a boiled rabbit’s Liver or a couple of
boiled fowls’ Livers, season with salt, pepper, and plenty
of chopped parsley, put into J pint of butter sauce, boil
up once, and serve.
(4) Cut up very fine the boiled Livers of fowls or rabbits,
also a few slices of lemon, one or two hard-boiled eggs,
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under tlieir special heads.
WINE BOTTLES AND FLASKS.
11
1. — Old Crusted Post.
2. — Sherry.
3. — Claret.
4. — Champagne.
5. — Magnum op Champagne.
6. — Magnum op Still Hock.
7. — Chianti.
8. — Yesuvia.
9. — Liebfraumilch.
10. — Vermouth.
11. — Tintara.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 865
Iiiver — continued.
Liver — continued.
and a little boiled parsley, add salt to taste, mix together
with butter, boil up once, and pour it over roast rabbits
or fowls.
Page 350 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Liver and Salt Pork with Gravy. — Cut three slices of pickled pork in halves, and fry both sides. When cooked, take out, put them on a hot dish, and keep in a warm oven. Cut six slices of Liver, put them in the pan with the fat, and fry, dusting over with pepper while cooking. When done, take out the Liver, and put it on the dish with the pork; dredge a small quantity of flour in the pan with the fat and gravy, stir it about over the fire till well mixed, then pour in 1 teacupful of water, let it boil up, then strain the sauce over the Liver and pork, adding more salt if necessary, and serve.
Liver Sauce. — (1) Put a rabbit’s Liver or two fowls’ Livers into a saucepan containing water, with a few sprigs of parsley and thyme, and boil until tender ; take out the Liver and herbs, add to the liquor two boned anchovies, and let them dissolve in it. Mince the Liver, herbs, the yolks of two hard-boiled eggs and the white of one, pound to a pulp in a mortar, adding 1 saltspoonful of grated lemon-peel and salt and pepper to taste. Return it all to the saucepan, squeeze in the juice of half a lemon, thicken with a liaison of flour and butter, and stir over the fire until done. Serve hot with roasted rabbit or poultry. Gravy can be used instead of the water, and then the butter may lie omitted from the thickening.
(2) Procure some poultry Livers, blanch and chop them finely. Put loz. of butter in a stewpan with 1 tablespoonful of flour, mix them well, then add 1 table-spoonful of finely-minced shallots, and fry for two or three minutes, stirring at the same time. Pour in sufficient clear gravy to make the required quantity of sauce, season to taste with salt, pepper, a moderate quantity of spices and powdered sweet herbs, then put in the minced Livers and 1 wineglassful of red wine, and boil the sauce gently for twenty minutes or half-an-hour. When ready, squeeze in the juice of half a lemon, add about Joz. of butter, broken into pieces, stir for a minute or two, and serve.
(3) Finely pound a boiled rabbit’s Liver or a couple of boiled fowls’ Livers, season with salt, pepper, and plenty of chopped parsley, put into J pint of butter sauce, boil up once, and serve.
(4) Cut up very fine the boiled Livers of fowls or rabbits, also a few slices of lemon, one or two hard-boiled eggs,
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads.
WINE BOTTLES AND FLASKS.
1. — Old Crusted Post.
2. — Sherry.
3. — Claret.
4. — Champagne.
5. — Magnum op Champagne.
6. — Magnum op Still Hock.
7. — Chianti.
8. — Yesuvia.
9. — Liebfraumilch.
10. — Vermouth.
11. — Tintara.
Liver — continued.
Liver — continued.
and a little boiled parsley, add salt to taste, mix together with butter, boil up once, and pour it over roast rabbits or fowls.
Records on this page
Liver and Salt Pork with GravyLiver Sauce