Chicken Liver Balls

Ingredients

• the uncooked liver of a large chicken
• one beaten egg
• half a tablespoon of butter
• one-fourth teaspoon of salt
• a few grains of paprika
• one teaspoon of fine chopped parsley
• Add soft bread-crumbs or fine cracker dust until the mixture may be shaped into marbles.

Method

1. 1

   Rub the uncooked liver of a large chicken through a strainer; add one beaten egg, half a tablespoon of butter creamed, one-fourth teaspoon of salt, a few grains of paprika, and one teaspoon of fine chopped parsley.

2. 2

   Add soft bread-crumbs or fine cracker dust until the mixture may be shaped into marbles.

3. 3

   Drop them into boiling water or stock; cook five minutes, and serve in soup.

4. 4

   Or force the mixture through a squash strainer into boiling water; boil a minute or two and drain.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 62. The excerpt below is the record exactly as published.

Chicken Liver Balls. Rub the uncooked liver of a large chicken through a strainer; add one beaten egg, half a tablespoon of butter creamed, one-fourth teaspoon of salt, a few grains of paprika, and one teaspoon of fine chopped parsley. Add soft bread-crumbs or fine cracker dust until the mixture may be shaped into marbles.

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