Fried Liver and Onions with Rice or Polenta

Ingredients

• 1 lb. liver
• 1 oz. dripping
• a little salt and pepper
• 4 oz. onion
• 4 oz. flour
• 4 pint of water
• 1 dessertspoonful of vinegar
• a little chopped parsley

Method

1. 1

   Cut liver into slices, season and flour.

2. 2

   Fry in dripping until blood pearls rise, then turn.

3. 3

   Remove liver and fry onions in the same pan.

4. 4

   Add flour, cook, then add water and vinegar.

5. 5

   Season and pour over liver, garnishing with parsley.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 28. The excerpt below is the record exactly as published.

Fried Liver and Onions with Rice or Polenta Materials —} lb. liver, 1 oz. dripping, a little salt and pepper, 4 0z. onion, 4 oz. flour, 4 pint of water, 1 dessertspoonful of vinegar, a little chopped parsley. Method.—Cut the liver in slices + inch | thick, season with salt and pepper, and flour it. Heat the dripping, and when hot, place the liver in and fry until pearls of blood rise on the surface, then turn it and fry on the other side until again pearls of pale blood show. Take the liver out and dish up. Shred the onion, and fry in the pan in which the liver was fried, stirring with a fork until the onion is cooked. Add the flour, cook for.a few minutes, then add the water and vinegar. Stir and cook for about 10 minutes. Season to taste, and pour over the liver, garnishing with a little chopped parsley. To make the meat go further, serve arranged on a bed of savoury rice (see p. 188), 104 THE VICTORY COOKERY BOOK or place a portion of liver and onion on a round cake of fried polenta (see p. 121). Cabbage Stew and Liver Dumplings Materials.—1 savoy or other large cabbage, 4 oz. raw chopped liver, a little salt, pepper, nutmeg and herbs, 2 oz. shredded onions, 2 oz. fat, 3 or 4 oz. breadcrumbs, 1 egg. Method.—Clean the cabbage, cut into shreds and parboil; drain. Put 1 oz. fat into a saucepan, and when hot add the | | shredded onions, and sweat without allowing ~ them to take colour. Add the cabbage, salt, pepper, a grate of nutmeg, and a little water, cover with the lid and bring to — the boil, then simmer. Cream 1 oz. fat with the egg, add the liver, season with © salt, pepper, nutmeg, herbs, and add sufficient breadcrumbs to stiffen the mixture. Shape into balls, roll in flour or breadcrumbs, and place these with the cabbage, and cook for 30 minutes. Dish up the liver dumplings to form a border. Cook the cabbage so that there is just sufficient liquor left to form the gravy. Veal, Mutton, or Rabbit and Potato Ragout — _ Materials.—4 lb. cooked veal or other — pes MEAT DISHES 105 meat free of bone, 1 lb. potato gnocchi (see p. 137), 4 oz. onion

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