Fricassee of Liver

Ingredients

• Half a Calf s Liver
• 1^ oz. Butter
• 1 Carrot
• Lemon Juice
• 1 Onion
• 1 oz. Flour
• 1 pint of Gravy
• Parsley
• Pepper and Salt

Method

1. 1

   Wash and slice up the liver, and dip in the flour; fry very lightly and quickly in the butter and lay in a saucepan.

2. 2

   Slice up the carrot and fry in the same butter.

3. 3

   Stir in the gravy, boil up, and pour over the liver; simmer very gently for one hour, then dish carefully.

4. 4

   Season the gravy with salt, pepper, and lemon juice; boil up and pour over it.

5. 5

   Serve hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 207. The excerpt below is the record exactly as published.

FRICASSEE OF LIVER. Half a Calf s Liver 1^ oz. Butter 1 Carrot . Lemon Juice 1 Onion 1 oz. Flour 1 pint of Gravy , Parsley Pepper and Salt

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