Chicken Livers, Sautéed

Ingredients

• Wash and wipe six livers
• two tablespoonfuls of butter
• a large slice of onion
• one teaspoonful of flour
• half a cupful of stock
• one teaspoonful of lemon juice
• one of vinegar
• one-fourth of a spoonful of sugar

Method

1. 1

   Fry livers in butter with onion for ten minutes, dredge with flour, add stock, lemon juice, vinegar, and sugar, boil up once, and serve with toasted bread.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 176. The excerpt below is the record exactly as published.

. Chicken Livers, Saut6. Wash and wipe six livers. Put two table -spoonfuls of but- ter in the frying-pan, and when hot, add a large slice of onion, which cook slowly ten minutes, and then take out. Dredge the livers with salt, pepper and flour, and fry for ten minutes in the butter ; add one teaspoonful of flour, and cook a minute longer. Pour in half a cupful of stock, one tea- spoonful of lemon juice, one of vinegar and one-fourth of a spoonful of sugar, and boil up once. Serve with a garnish of toasted bread. Chicken Livers and Bacon. Cut the livers in pieces the size of a half dollar, and have thin slices of bacon of the same size. Nearly fill a small wire 23 356 MISS PARLOA'S ]STEW COOK BOOK. skewer with these, alternating. Place in the frying basket and plunge into boiling fat for about one minute. Serve on the skewers, or on toast, with thin slices of lemon for a gar- nish. Or, the skewers can be rested on the sides of a nar- row baking pan and placed in a hot oven for five minutes. Serve as before. The livers of all other kinds of poultry can be cooked the same as chicken. Chicken Livers in Papillotes. Wash the livers and drop them into boiling water for one minute. Take them up ; and when drained, split them. For eight livers put two table-spoonfuls of butter

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