Broiled Lamb’s Liver
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 242. The excerpt below is the record exactly as published.
Broiled Lamb’s Liver. — (1) Cut the liver into thin slices, and let them macerate in oil and chopped parsley for half- an-hour. Drain the slices, dust them over with salt and Fig. 1032. Broiled Lamb's Liver. pepper, roll them in grated breadcrumb, lay them on a gridiron, and broil over a clear fire. Put 6oz. of butter in a saucepan, melt it, and mix with it the juice of a lemon, 1 table-spoonful of chopped parsley, and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.