nut-freeegg-freesoy-freefish-freeshellfish-free
Curry of Liver
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 176. The excerpt below is the record exactly as published.
Curry of Liver. Cut the liver in small, thin pieces, and for every pound have four table-spoonfuls of butter, two slices of onion, two table-spoonfuls of flour, a speck of cayenne, salt, pepper, one teaspoonful of curry powder. Let the butter get hot ; then cook the liver in it slowly for four minutes. Add the flour and other ingredients. Cook two minutes, and add, slowly, one cupful of stock
Cook this with the app: pantry check, scaling, and the assistant.