Chickens' Livers

Ingredients

• One and one-half dozen of chickens' livers
• one quarter of a pound of fat bacon
• one salt-spoonful of pepper
• one salt-spoonful of salt

Method

1. 1

   Place livers in a saucepan, cover with cold water, add salt, and boil for five minutes.

2. 2

   Remove, slice lengthwise, and thread alternate slices of liver and bacon on a spit.

3. 3

   Broil over a bright fire for five minutes, turning constantly.

4. 4

   Sprinkle with pepper before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 152. The excerpt below is the record exactly as published.

CHICKENS' LIVERS. 235 table-spoonfuls of cream, four table-spoonfuls of bread crumbs, one half pound of cold boiled salmon, one tea- spoonful of salt, one half tea-spoonful of pepper, one ounce of butter, one half ounce of flour, one gill of milk, one egg- Shred the salmon in small pieces, removing from it all the skin and bone. Melt the butter in a small sauce-pan, stir into this the flour, add the milk, and stir all together until boiling. Throw into this mixture the shredded salmon, and season all with half of the pepper and salt. Cover the sauce-pan, and, drawing it to one side of the fire, let its contents sim- mer, but not boil, until the fish is heated through. The slices of bread should be cut at least an inch and a half thick, and cut a large round from each with a biscuit- cutter. "With a smaller cutter cut these rounds half-way through in the centre. Put the cream upon a plate, and dip the rounds in this quickly, in order that they may not soak soft ; beat the egg thoroughly, and roll the rounds in this ; after which, season the bread crumbs with the remaining pepper and salt, and roll the rounds in these also. Throw the prepared rounds into hot clarified fat or lard, and fry them for three minutes. Take them from the fat, drain them upon kitchen-paper, and splitting carefully off with a sharp knife the inner round to the depths at which it is cut, scrape out from the centre of the large round all of the bread remaining soft. Into this bread cup fill in equal portions the fish mixture, and place over this the small rounds of bread. Serve the patties garnished with sprigs of parsley. NOTE. — These patties may also be made with oysters, lobsters, truffles, mushrooms, or any kind of boiled fish. Chickens' Livers. — One and one-half dozen of chickens' livers, one quarter of a pound of fat bacon, one salt-spoonful of pepper, one salt-spoonful of salt

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