Chicken Livers with Fine Herbs
From The paper-bag cookery manual, 1911
Garnish with sippets of toasted bread.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.
tea-spoonful of chopped parsley. Cut the meat into very small pieces, and mix with the chopped onion, and season with salt and pepper. Wash and peel the potatoes and cut into small pieces, and mix with the meat, adding a little water to moisten and the chopped parsley. Put the flour, baking powder, and a pinch of salt into a basin, rub in the dripping, then add enough cold water to make a fairly stiff paste ; divide the paste into eight or ten pieces, and roll out each piece into a round. Lay a spoonful of the mixture on each round, wet the edges, draw the opposite edges together, press together firmly, and crimp them with the finger and thumb. Make a small hole in 70 THE PAPER-BAG COOKERY MANUAL. the top of each pasty, place them in a well greased paper-bag, fasten the end, and prick the paper here and there with a skewer. Bake on a grid shelf in a fairly hot oven for about half an hour. Hot Pot. Cut into slices lbs. of potatoes, peel and slice two medium-sized onions ; grease a shallow pie dish, lay some pieces of mutton or beef at the bottom, then potatoes, onions, and season with salt and pepper. Repeat the layers, leaving plenty of potatoes for the top. Half fill the dish with cold water, and put it in a greased paper-bag ; cook it in a fairly hot oven for about 50 minutes, then remove the paper and brown the top. Toad in the Hole. Sift 4 ozs. of flour into a basin, add salt and pepper to taste ; beat up an egg and pour it into the centre of the flour, stir with a wooden spoon, adding gradually a gill of milk ; then beat the batter well. When quite smooth add another gill of milk. Skin half a pound of sausages and cut them in halves ; if cooked meat is used cut it into small squares. Place the meat in a greased shallow pie dish, pour over the prepared batter, put the dish in an “Express” paper-bag, and bake for about half an hour. Remove the dish from the bag and send it to table. THE PAPER-BAG COOKERY MANUAL. 71 Kidneys a la frangaise. Skin and cut into thin slices four or five sheeps’ kidneys, or one calf’s kidney ; season with salt and pepper, and sprinkle over a little melted butter, three slices of finely minced onion, also about a table- spoonful of flour. Mix all carefully and put into a well buttered paper-bag, together with a small glass of white wine and a gill of stock. Close up the bag securely, place it on a grid shelf in a fairly hot oven, and cook rather briskly for about 12 to 15 minutes ; if cooked too long the kidneys will get tough. To serve, open the bag, put the contents with the sauce into a hot dish, and sprinkle over a little chopped parsley. Fillets of Beef & la Yiennoise. Chop finely, or pass through the mincing machine, 1 lb. of lean beef, put it in a basin and add half a finely chopped onion, 4 ozs. of bread crumbs, season with salt and pepper, and mix with a well beaten egg ; shape into even-sized round flat cakes and brush over with butter. Dredge them lightly with flour and place them in a well buttered “Express” paper-bag, pouring a little clarified butter on top of each fillet, close up the bag securely, and bake on a wire grid in a fairly hot oven for about 15 or 20 minutes. 72 THE PAPER-BAG COOKERY MANUAL. Loin of Pork a la Robert. Bone half a small loin of pork and remove the rind if liked. Peel and chop finely two shallots, mix these with half ounce of butter and a table-spoonful of flour, also a peeled ripe tomato cut up very small. Put this mixture inside the loin and fold in the end, and season the meat with salt and pepper, now put it in a paper-bag with a gill of stock or water, close up the bag securely, and put it on a grid shelf and cook for about 1J to If hours in a fairly hot oven. Put the meat on a hot dish, mix the sauce formed in the bag with a little hot water and pour round the base of the pork, and serve. Ham and Eggs. Cut thinly the required number of rashers of ham or gammon ; trim off the rind, and enclose them in an “Express” paper-bag, and cook for about 6 minutes on a grid shelf in a fairly hot oven. Now take out the bag, and with a pair of scissors cut out the centre portion of the paper. Carefully break three new-laid eggs on top of the ham, put the bag back in the oven and cook for another 3 minutes ; then slide out the ham and eggs by means of a slice or skimmer on to a hot dish, and serve. THE PAPER-BAG COOKERY MANUAL. 73 POULTRY AND GAME. Roast Chioken. Cut the legs, close to thigh, of a chicken, well trussed for roasting ; spread over the breast part a layer of butter or dripping, then put it in a buttered paper-bag, fold in the end and fasten with clips, cook it on a grid shelf in a fairly hot oven for about 40 minutes; this is the time a moderate sized fowl will take. Take up the bird, remove the skewer and string, and put it on a hot dish ; prepare some gravy as directed for roast meat; garnish with watercress, and serve with bread sauce. Boiled Chioken. Careful cooks have always boiled fowls and chickens by previously wrapping them up in buttered paper ; but boiling them in paper bags is more convenient, and cer- tainly cleaner. Procure the bird to be boiled ready trussed for boiling; rub the outside with a cut lemon, then put it in a well buttered paper-bag with a sliced onion, a piece of celery, a small peeled onion stuck with a clove, and a small bunch of herbs, parsley, etc. ; add also about a pint of salted water ; fold in the bag and fasten well with 74 THE PAPER-BAG COOKERY MANUAL. wire clips, or, if preferred, tie up the end with string. Put it on a grid shelf in a moderately heated oven for about an hour, or less, according to the size of the bird ; serve the chicken on a hot dish with its gravy or liquor. Chicken Livers with Fine Herbs. Wash, clean, and drain a dozen chicken livers, cut each in half, and season with salt and pepper. Sprinkle over a tea- spoonful of chopped parsley, a small peeled and chopped shallot, a dessert- spoonful of flour, and half an ounce of melted butter. Put all into a buttered paper-bag with a gill of stock
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Cook this with the app: pantry check, scaling, and the assistant.