Chicken Liver Savoury

Ingredients

• Procure for this savoury four chicken’s livers
• quarter of a pound of mushrooms
• half an ounce of butter
• a dessert-spoonful of finely minced onion
• a teaspoonful of marsala

Method

1. 1

   Fry onion in butter, add minced mushrooms, and fry for five minutes.

2. 2

   Lay livers over the mince, dilute with broth, and add meat glaze.

3. 3

   Simmer until soft, season, and pound to a paste.

4. 4

   Spread over fried bread and serve hot.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 25. The excerpt below is the record exactly as published.

Procure for this savoury four chicken’s livers, and use the stalks and peelings of the quarter of a pound of mushrooms used in No. 3. Put into a small sau(e-]}7i\\ half an ounce of butter and ^ a dessert-spoonful of finely minced onion, fry gently and add the mushroom trimmings after having washed, dried, and minced them. Continue frying for five minutes, and then lay the livers over the mince, diluting with half a gill of broth and adding an ounce of meat glaze ; simmer now till the livers are quite soft, seasoning with salt, pepper, and pow- dered sweet herbs, and adding a teaspoonful of mar- sa

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