Lamb's Liver
From Kentucky receipt book, 1903
Serves 1
Serve for breakfast with bacon.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 39. The excerpt below is the record exactly as published.
lamb's liver take 1% pounds of fat salt pork, cut in strips ^ of an inch thick ; draw through liver with larding needle, then put liver in a kettle of boiling water; cook 20 minutes. Re^ move from kettle to roasting pan, add 1 cup of water and bake iix hot oven 20 minutes. Place meat on hot dish, then add to gravy 1 pint of claret wine, 1 dessertspoon of flour, pepper and salt, pour some on the liver and put rest in gravy boat. Garnish dish with parsley. Serve hot. Lamb's Liver. Slice liver % an inch thick, then roll in meal, season with pep- per and sa
Cook this with the app: pantry check, scaling, and the assistant.