Fried Liver
From Use and preparation of food, 1919
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 72. The excerpt below is the record exactly as published.
FRIED LIVER. Veal liver is preferable because of its tenderness, but beef liver may be useil by first boiling until tender. After boiling cut in half-inch slices; remove the outside skin and veins; dredge with corn meal and fry in hot fat
Cook this with the app: pantry check, scaling, and the assistant.