Garnish, Fowls' Livers
From Cassell's dictionary of cookery, 1892
Serves 4
Time, a quarter of an hour to boil the liver. Sufficient for one good-sized fowl.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 579. The excerpt below is the record exactly as published.
Garnish, Fowls' Livers.— Blanch the liver of the fowl, and partly boil it. Cut the bitter part away, and mince it very finely. Make half a pint of good melted butter. Let it boil, then put with it the minced liver, a tea-spoonful of chojjped lemon-rind, and the I juice of the lemon
Cook this with the app: pantry check, scaling, and the assistant.