Fried Liver

Ingredients

• liver
• a pint milk
• a tablespoon flour
• a half onion minced fine
• one or two sprigs parsley, chopped

Method

1. 1

   Cut liver into thin slices, pour boiling water over it, then drain.

2. 2

   Roll in seasoned flour and fry in hot lard or drippings until dark brown.

3. 3

   Make gravy with flour and milk, boil, season, and serve over the liver.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 353. The excerpt below is the record exactly as published.

Fried Liver, — Cut liver in thin slices, pour boiling hot Water over and immediately drain off; this seals outside, takes awav the unpleasant flavor, and makes it much more palatable ; skin and have ready in skillet on stove some hot lard or beef drippings, or better, half and half; roll the liver in flour (Graham is nice), cracker or bread-crumbs, nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark-brown, when the liver will be thoroughly cooked. The time required is about a quarter of an hour. Make a gravy by stirring into the drip- pings a tablespoon flour and adding a pint milk. Boil up, season and serve poured over the liver.^ Some always single-bread liver. Or first throw into the hot drippings a half onion minced fine, if the flavor is liked, and one or two sprigs parsley, chopped

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