Liver and Lemon Sauce for Fowls
{see Lemon and Liver Sauce).
Liver ando Parsley Sauce.— Take the
liver of a fowl or rabbit — be careful that it is
perfectly fresh — wash it, and boil it for five
minutes in quarter of a pint of water. Miuce
it very finely, pound it iu a mortar, and mix
with it a table-spoonful of scalded and chopped
parsley. Stir both into a quarter of a pint
of good melted butter. Let the sauce remain
on the fire until it is quite hot, but it must
not boil. Time, one minute to heat the sauce.
Probable cost, 2d. Sufiicient for five or six
persons.
, Liver, Fat Ragoiit of.— Take the
livers of two large fat geese. Eemove the
gaU-bag, taking care that no yellow spots
are left near the place where it was, then lay
the livers in milk for some hours to whiten
them. Put them into a ste-svpan, and cover
them with equal parts of good gravy stock,
and light wine. Put with them a bunch
of parsley, two sliced shallots, a tea-spoonful of
bruised pepper and ginger mixed, four bruised
cloves, a bay-leaf, and a little salt. It is
probable that very little of the last-named
ingredient will be required, as the gravy and
stock will doubtless contain salt sufiicient.
Cover the saucepan closely, and simmer gently.
When the livers are done enough, diain thein
from the liquid, and reduce the latter by rapi^
boiling to the consistency of sauce. This
ragout may either be used as a garnish, or it
may be served as a separate dish. When the
latter is the case, the livers should be placed
upon a dish, and the yolks of two eggs beaten
up with quarter of, a pint of cream added to
the reduced liquid, and poured over them.
Time to simmer the livers, a quarter of an
hour. Probable cost uncertain, livers being
generally bought with the geese. Sufficient
for four- or five persons.
Liver, Forcemeat of {see Forcemeat of
Liver) .
Liver, Fried. — Cut one pound of liver
into slices, a quarter of an inch in thickness, and
dredge some flour over them. Take an equal
number of slices of bacon, fat and lean together.
Fry the bacon first, and when it is done enough,
di'aw the rashers from the fat, and place them
on a hot ^dish. Fry the slices of fiver in the
same fat, and when lightly browned on both
sides, dish bacon and liver in a circle, a slice of
each alternately. Pour the fat from the pan,
and dredge a little flour into it. Add a quarter
of a pint of broth, a little salt and pepper, and
a table-spoonful of mushroom ketchup. Stir
smoothly together until the sauce boils, and
pour it into the dish with the liver. Garnish
with sliced lemon. If liked, a table-spoonful
of finely-minced gherkins or pickled walnuts
may be added to the sauce. Time, a quarter of
an hour to fry the Uver. Probable cost, 9d.
per pound. Sufficient for four- or five persons. ✪ Liver Fried
Page 850 · 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 Lemon Sauce for Fowls
{see Lemon and Liver Sauce).
Liver and Parsley Sauce.— Take the liver of a fowl or rabbit — be careful that it is perfectly fresh — wash it, and boil it for five minutes in quarter of a pint of water. Mince it very finely, pound it in a mortar, and mix with it a table-spoonful of scalded and chopped parsley. Stir both into a quarter of a pint of good melted butter. Let the sauce remain on the fire until it is quite hot, but it must not boil. Time, one minute to heat the sauce. Probable cost, 2d. Sufiicient for five or six persons.
, Liver, Fat Ragoiit of.— Take the livers of two large fat geese. Remove the gall-bag, taking care that no yellow spots are left near the place where it was, then lay the livers in milk for some hours to whiten them. Put them into a stewpan, and cover them with equal parts of good gravy stock, and light wine. Put with them a bunch of parsley, two sliced shallots, a tea-spoonful of bruised pepper and ginger mixed, four bruised cloves, a bay-leaf, and a little salt. It is probable that very little of the last-named ingredient will be required, as the gravy and stock will doubtless contain salt sufiicient. Cover the saucepan closely, and simmer gently. When the livers are done enough, drain them
from the liquid, and reduce the latter by rapid boiling to the consistency of sauce. This ragout may either be used as a garnish, or it may be served as a separate dish. When the latter is the case, the livers should be placed upon a dish, and the yolks of two eggs beaten up with quarter of a pint of cream added to the reduced liquid, and poured over them. Time to simmer the livers, a quarter of an hour. Probable cost uncertain, livers being generally bought with the geese. Sufficient for four- or five persons.
Liver, Forcemeat of {see Forcemeat of Liver) .
Liver, Fried. — Cut one pound of liver into slices, a quarter of an inch in thickness, and dredge some flour over them. Take an equal number of slices of bacon, fat and lean together. Fry the bacon first, and when it is done enough, draw the rashers from the fat, and place them on a hot dish. Fry the slices of fiver in the same fat, and when lightly browned on both sides, dish bacon and liver in a circle, a slice of each alternately. Pour the fat from the pan, and dredge a little flour into it. Add a quarter of a pint of broth, a little salt and pepper, and a table-spoonful of mushroom ketchup. Stir smoothly together until the sauce boils, and pour it into the dish with the liver. Garnish with sliced lemon. If liked, a table-spoonful of finely-minced gherkins or pickled walnuts may be added to the sauce. Time, a quarter of an hour to fry the liver. Probable cost, 9d. per pound. Sufficient for four- or five persons.
Records on this page
Liver FriedLiver and Parsley Sauce