A Good Breakfast Dish

Ingredients

• the livers of chickens or turkeys
• thin slices of bacon
• pepper
• salt

Method

1. 1

   Fry chicken or turkey livers with bacon.

2. 2

   Cut liver and bacon thin, season with salt and pepper.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 119. The excerpt below is the record exactly as published.

pepper to taste; mix, and fill the turkey, not crowding it. Sew it up and roll in a cloth; boil from 3 to 4 hours, then press by putting it on a platter, turn another platter over it, and place a weight on the upper platter, until cold. Take a quart of the broth in which the turkey was boiled, add an ounce of gelatine which has been soaked in a little cold water, and the juice of a lemon; place it in a dish about an inch deep; when solid, cut ^ of it in inch squares to lay over the top of the turkey ; beat the other half with a fork and place around the turkey. Sau- sage meat of fresh pork, highly seasoned, may be used for filling, in- stead of the veal and salt pork. ROAST TURKEY — After drawing the turkey, stuff it with bread, oysters, or any other stuffing desired; then sew it up, truss, and rub with butter, and sprinkle on pepper, salt and flour. Put it in to roast, having the oven hot at first; then reduce the heat and put 2 cups of water in the dripping=pan. Baste frequently, and each time dredge on salt and flour. It should be cooked thoroughly, roast- ing about 20 minutes to the pound, and 20 minutes extra. Cran- berry sauce and currant jelly are the best things to serve with roast turkey. Giblet Gravy can be made for turkey by boiling the giblets till very tender (begin to boil them early); then chop fine, and add salt, pepper, and sufficient flour to thicken. When the turkey is removed from the pan, pour on the giblets sufficient gravy from the pan, and boil it. Make an ordinary gravy with the balance left in the pan, as some do not like giblet gravy. TURKEY CHEESE — This is an excellent way to cook an old turkey too toiT^h for roasting. Have it dressed in the usual way, and let it hano- in the lardi^- for a few days if the weathor is co\(\. Singe. 1.58 ' GAME wash, and cut it in small pieces as for a fricassee of chicken ; put it in the dinner- pot with just cold water enough to cover it, put on the fire, and let it come to boiling; then add a tablespoon of salt and set the kettle on the back of the range, where it will gently simmer until the meat will separate from the bones. At this stage, remove the kettle from the fire, take out the turkey into a pan or deep earthen dish, remove all the bones, cut the larger pieces of meat into smaller portions, season with more salt, if needed, add pepper and herbs, if liked; then pour the liquor from the kettle over it, and let it get cold before using it. TURKEY RAGOUT — Cut all the meat left from roast turkey, in as large pieces as it will allow. Break up the bones, put them in a stew-pan, with cold water to cover them, boil an hour, strain out the bones; season the liquid with pepper, salt, a little chopped celery or celery salt; stir in a thickening made of a spoonful of flour rubbed smooth in a little cold milk, ^ a cup of milk, and butter the size of an egg. Stir over the fire constantly until thick as cream put in the cold turkey, simmer five minutes and serve. A GOOD BREAKFAST DISH— A fine breakfast dish can be made by frying the livers of chickens or turkeys with a few thin slices of bacon, Cut the liver and bacon very thin; season with pep- per and salt

Cook this with the app: pantry check, scaling, and the assistant.