Chicken Livers

Ingredients

• one ounce of butter
• two tablespoons of flour
• one cup of hot stock
• season with salt
• pepper
• curry if desired

Method

1. 1

   Clean the livers thoroughly, cutting off any green portions.

2. 2

   Cook in boiling water for fifteen minutes, drain, and brown in a little bacon fat.

3. 3

   Remove the livers, put one ounce of butter with the small quantity of fat left in the pan, and brown in it two tablespoons of flour.

4. 4

   When brown, pour in one cup of hot stock, and season with salt, pepper, and curry if desired.

5. 5

   Reheat the livers in the sauce, and serve at once.

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 Livers. Clean the livers thoroughly, cutting off any green portions. Cook in boiling water for fifteen minutes, drain, and brown in a little bacon fat. Remove the livers, put one ounce of butter with the small quantity of fat left in the pan, and brown in it two tablespoons of flour. When brown pour in one cup of hot stock, and season with salt, pepper, and curry if desired

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