Lamb's Liver, Saute, with Potatoes

Ingredients

• lamb's liver
• a few raw potatoes
• a little dripping
• a gill of broth or hot water
• add salt
• add pepper
• a few blades of chives

Method

1. 1

   Cut the liver into thin slices and then into small square dice.

2. 2

   Peel and dice the potatoes.

3. 3

   In a pan, heat dripping and add liver; in another pan, cook potatoes in dripping.

4. 4

   After five minutes, combine both, add broth or hot water, cover, and simmer for twenty-five minutes, adding more liquid if necessary.

5. 5

   When potatoes are tender, season with salt and pepper, and garnish with chopped chives.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 21. The excerpt below is the record exactly as published.

lamb's liver, saute, with potatoes. recommend it when obtainable. It is not only tender, but it has a delicate flavor which is highly appreciated by epicures. Cut into thin slices, and fried or broiled, it is quite acceptable. When served e?i bi'ochette it will be found an excellent luncheon dish. Lamb's Liver, saute, with Potatoes. — Cut the liver into thin slices, and cut the slices into small square dice. Peel a few raw pota- toes, and cut them into dice the size of the pieces of liver. Put into a pan a little dripping, and add the pieces of liver. Put into another pan an equal amount of potatoes and dripping. Cook both about five minutes, and add the pota- toes to the liver. Now add a gill of broth or hot water, and cover the pan ; let simmer twenty- five minutes, and, should the liquid evaporate, add a httle more to it. When the potatoes are tender, the dish is cooked. Then turn it into a hot dish, add salt and pepper, and strew over the top a few blades of chives

Cook this with the app: pantry check, scaling, and the assistant.