Casserole of Liver and Rice

Ingredients

• Rice, 1 cup
• Calf's liver, 1 pound
• Butter, 2 tablespoons
• Milk, or stock, 2 cups
• Browned flour, 1 tablespoon
• Salt, pepper
• kitchen bouquet

Method

1. 1

   Boil the rice, add the butter.

2. 2

   Line a well-greased casserole with this, pressing it against the sides and leaving a hollow in the center.

3. 3

   Boil the liver, drain it and chop fine.

4. 4

   Heat in a saucepan, the milk or stock, add to it the flour and kitchen bouquet, then the minced liver; and put this mixture into the casserole of rice.

5. 5

   Sprinkle with bread-crumbs, and set in the oven to brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 20. The excerpt below is the record exactly as published.

CASSEROLE OF LIVER AND RICE Kice, 1 cup, Calf's liver, 1 pound, Butter, 2 tablespoons, Milk, or stock, 2 cups. Browned flour, 1 tablespoon, Salt, pepper, kitchen bouquet

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