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Lamb's Liver Sauté
From Miss Parloa's kitchen companion, 1887
Serves 1
Chopped pickles or capers can be added for variation.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Lamb's Liver Saute". Cut the liver in slices about one-third of an inch thick. Let it stand in cold water for ten minutes ; then drain 276 MISS PAKLOA'S KITCHEN COMPANION. it, and season with salt and pepper. For each pound of meat put two table-spoonfuls of butter and two of flour into a frying-pan, and stir until smooth and frothy ; then put in the liver, and cook gently for six minutes, brown- ing on both sides. Gradually add a cupful of hot water and a teaspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.