Chickens Livers

Ingredients

• One and one-half dozens of chickens livers
• one-quarter of a pound of fat bacon
• one saltspoonful of pepper
• one saltspoonf ul of salt

Method

1. 1

   Place the livers into a saucepan, cover them with cold water, throw in the salt and bringing the water quickly to the boiling point, let the livers boil for five minutes.

2. 2

   When done, remove the livers from the water, slice them lengthwise carefully, in order not to break them, and cutting the bacon into very thin slices, and of a size similar to the slices of liver, thread alternate slices of liver and bacon upon a spit, and broil all over a bright fire five minutes, turning them constantly in order that they may brown evenly.

3. 3

   When broiled sprinkle over all the pepper and send them to the table on the spit.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 94. The excerpt below is the record exactly as published.

One and one-half dozens of chickens livers, one-quarter of a pound of fat bacon, one saltspoonful of pepper, one saltspoonf ul of salt

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