Cassell's dictionary of cookery

Liver Fried (another way). — Take one pound of fresh liver, and a few rashers of bacon. Cut the liver into neat slices, a quarter of an inch thick, and dip each slice in a mixture made of one table-spoonful of flour, one tea-spoonful of salt, and one of pepper. Cover the bottom of the frying-pan with some clear dripping, about quarter of an inch in depth. _ Place the pan on the fire, and when the dripping ceases hissing, put in the liver and bacon. The bacon will be done first; remove it, and in five minutes turn the liver. When the latter is done enough, dish it with the liver, and serve very hot. A little sauce may be made as in the last recipe. Time, a quarter of an hour. Probable cost, Is. 2d. Sufficient for two or three persons. Liver Klosse (a German recipe).— Take half a pound of raw liver, and two ounces of fat bacon. Mince them together very finely ; add a little salt and pepper, and finely-minced parsley, together with three ounces of finely-grated bread-crumbs. Mix three well-beaten eggs, with an ounce and a half of butter which has been worked with the fingers to a cream. Put these with the mince, then make the mixture up into egg-shaped baUs, being careful to handle them lightly, and to dip the finger into cold water occasionally whilst making them up. Drop them into boiling water, and boil them until done enough It is well to try a small quantity before forming the whole into balls, and if it falls in pieces, add a little more grated bread to the other ingredients. Time to boil, fully half an hour. ( 381 ) LOA Probable cost, Is. Sufficient for four or five persons. Liver Klosse (another way). — Take a large slice of the crumb of a stale loaf. Pour half a pint of milk over it, and let it soak for half an hour. Press the liquid from it, and mix with it half a pound of finely-minced raw liver, the grated rind of half a small lemon, two table-spoonfuls of chopped parsley, one of chives, and a little pepper and salt. Dredge a table-spoonful of flour over these ingredients, and stir in two well-beaten eggs. Make the mixture up into egg-shaped klosse, drop them into boiling water or broth, and boil them until done enough. Before serving, fry two ounces of chopped bacon in a little butter, and pour this over the klosse. If any remain, they may be sliced, dipped into beaten egg and bread-crumbs, and fried in hot fat. Time to boil, about half an hour. Probable cost, lOd. Sufficient for four persons. Liver Klosse, for Soup (a German recipe). — Skin half a calf's liver, and mince it small. Mix with it four ounces of finely-shred suet, two table-spoonfuls of chopped parsley, a little pepper and salt, the wellbeaten yolks of foiu- and the whites of two eggs, and as much crumb of bread soaked in milk and pressed dry as will bind it together. FoiTU into egg-shaped balls, cook these in boiling water, and serve in soup. Half a teaspoonful of any herb powder that is liked may be added with the parsley. Time to boil, haLf an hour. Probable cost, Is. Sufficient for six or seven persons.