Chicken Livers on Skewers

Ingredients

• the livers of eighteen chickens
• six slices of lean bacon
• a tablespoon of oil
• half a gill of maitre d'hotel butter

Method

1. 1

   Clean and dry the livers, season with salt and pepper, and cut each liver in halves.

2. 2

   Broil bacon for one minute, cut into pieces.

3. 3

   Skewer liver and bacon alternately on skewers.

4. 4

   Roll in oil, dip in bread crumbs, and broil for five minutes on each side.

5. 5

   Serve with watercress.

As published

This recipe was extracted from Kirmess cook book (1907), page 76. The excerpt below is the record exactly as published.

the livers of eighteen chickens, clean, cut away the galls, and dry them well with a cloth; season with salt and pepper and cut each liver in halves. In the meantime cut off six slices of lean bacon and broil them for one minute, then cut each slice into six pieces. Take six silvers skewers (attelettes), run one through the center of the liver, next a piece of bacon, and continue in this way until the six skewers are filled with the pieces of liver and bacon. Eoll them in a tablespoon of oil, dip them into sifted bread crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour over half a gill of maitre dTi6tel butter

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