Dried Smoked Liver for Relish

Ingredients

• the Liver
• in salt for four days
• a clove of garlic
• warmed butter
• plenty of pepper

Method

1. 1

   Wash the liver, salt for four days, then smoke and dry.

2. 2

   Cut into thin slices, dip in warmed butter, sprinkle with pepper, and broil over a clear fire.

3. 3

   Arrange on a hot dish and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 347. The excerpt below is the record exactly as published.

Dried Smoked Liver for Relish. — Wash the Liver, let it remain in salt for four days, then have it smoked and dried ( see Curing). When ready to cook the Liver, cut it in very thin slices, dip them in warmed butter, sprinkle with plenty of pepper, and broil over a clear fire ; arrange the slices when done on a hot dish, anti serve. Fried Liver. — (1) Cut the required quantity of Liver into slices, sprinkle with salt and pepper, and dip them in beaten egg and then in breadcrumbs. Put a lump of lard in a frying-pan, and when boiling put in the slices of Liver, and fry for six minutes, turning when done one side. Put them on a hot dish, pour over some rich brown gravy, and serve. (2) Wash a sheep’s, lamb’s, pig’s, or calf’s Liver, cut it into rather large pieces, and rub well with salt and flour. Put a good-sized lump of butter into a frying-pan, make it hot, then put in the pieces of Liver and fry them. Peel and chop an onion, also a handful of parsley, and fry these after the Liver. Remove and drain the pieces c f Liver, arrange them in nice, order on a folded napkin or a lace, -edged dish-paper placed upon a hot dish, sprinkle the minced onions and parsley over, and serve. (3) Peel two moderate -sized onions and chop them finely ; put loz. each of lard and butter in a flat stewpan, drop in the onions with plenty of finely-chopped sweet herbs, and fry them. Coarsely chop lib. of Liver, put it in with the onions, and fry it for a few minutes only as the Liver does not require much cooking. Turn it on to a hot dish, garnish with fried parsley, and serve. Liver and Bacon in Paper Cases. — Boil some calf’s or sheep’s Liver till tender and cut it into thin slices. Open a sheet of For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 864 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Liver — continued. Liver — continued. common note-paper, and lay on one half of it a nicely- trimmed thin rasher of bacon ; have ready and well mixed Joz. of sifted breadcrumbs and about 1 saltspoonful each of pepper, sifted herbs, chopped parsley, salt, and very finely- chopped onion ; sprinkle nearly 1 teaspoonful of this seasoning over the rasher of bacon, lay on it a slice of Liver, sprinkle this also with about 1 teaspoonful of the seasoning, lay on top another nicely trimmed thin rasher, fold the other half of the paper over, turn up the edges of the paper at the three open sides, and fry for a-quarter-of-an-hour, turn- ing once. Serve very hot. Liver Kabobs. — Cut some Liver into small equal-sized pieces, wrap in pieces of caul-fat, pass them on to skewers (see Fig. 1078. Liver Kabob. Fig. 1078), and roast in front of a clear fire, turning constantly. Peel a clove of garlic

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