Deer's Liver
From A second Dudley book of cookery and other recipes, 1914
Fried bacon can be served with the liver.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 96. The excerpt below is the record exactly as published.
DEER’S LIVER /~^UT the deer’s liver in slices, dip each piece in ^ flour, dust with salt and pepper and fry in clear butter until it is a golden brown. If used for breakfast, lightly mask it with demi-glaze. If for lunch, serve with a good brown sauce poured over it, to which is added a squeeze of lemon juice and a little chopped parsley. Some pieces of fried bacon
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