Chanfaina of Liver

Ingredients

• one pound of lamb's liver
• one onion
• one tablespoonful of parsley
• six sprigs of mint
• two cloves
• a few cumin seeds
• one-half teaspoonful of cinnamon
• a pinch of Spanish saffron
• one tablespoonful of olive oil
• one cupful of soup stock
• one cupful of bread crumbs

Method

1. 1

   Boil liver in salted water for three minutes, drain, and cut into cubes.

2. 2

   Chop onion, parsley, mint, and add cloves, cumin, cinnamon, saffron, olive oil, and soup stock.

3. 3

   Mix with soaked and seasoned bread crumbs and bring to a boil.

4. 4

   Serve with Spanish rice.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 12. The excerpt below is the record exactly as published.

CHANFAINA OF LIVER (Spanish) — Boil in salted water for three minutes one pound of lamb's liver. Drain and cut in small cubes. Chop fine one onion, one tablespoonful of parsley, six sprigs of mint, add two cloves, a few cumin seeds, one-half teaspoonful of cinnamon, a pinch of Spanish saffron, a dash of Tabasco sauce, one tablespoonful of olive oil and one cupful of soup stock. Add one cupful of bread crumbs

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