Fried Liver (Begue Style)
From Manual for army cooks, 1896
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 46. The excerpt below is the record exactly as published.
FRIED LIVER (BEGUE STYLE). Cut liver half an inch thick, put in platter, sprinkle with sufficient salt, pepper, and a little flour, fry in hot dripping or lard
Cook this with the app: pantry check, scaling, and the assistant.