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Deer or Doe Liver

Name: Deer or Doe Liver
Yield: 2 servings
Ingredients: 1 deer or doe liver; 1 tbsp. of chopped onion; 2 tbsps. of vinegar; 2 tbsps. of water; % lb. of butter; % tsp. of meat extract; % tbsp. of flour; 1 pinch of pepper; Salt

From The art of German cooking and baking, 1922

Serves 2

Serve immediately to avoid toughness.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 55. The excerpt below is the record exactly as published.

DEER OR DOE LIVER. Quantity lor 2 Persons. 1 deer or doe liver 1 tbsp. of chopped onion Salt 2 tbsps. of vinegar 1 pinch of pepper 2 tbsps. of water % lb. of butter % tsp. of meat extract % tbsp. of flour

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