Liver and Anchovy

Ingredients

• as many slices of bread
• spread with butter
• thickly with anchovy paste
• some calves' liver
• a little cream
• some onion juice
• pepper
• salt
• mushroom catsup
• paprika
• tomato sauce
• cover with mayonnaise or brown sauce

Method

1. 1

   Toast slices of bread on one side, spread with butter and anchovy paste.

2. 2

   Prepare boiled calves' liver, chop and rub smooth.

3. 3

   Mix with cream, onion juice, pepper, salt, mushroom catsup, paprika, and tomato sauce.

4. 4

   Pile on toast, cover with sauce, heat in the oven, and serve.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 13. The excerpt below is the record exactly as published.

LIVER AND ANCHOVY — Cut into round pieces and toast on one side as many slices of bread one-quarter of an inch thick as there are persons ; spread with butter and then thickly with anchovy paste. Have ready some calves' liver which has been boiled three or four minutes only, passed through a chopper and rubbed smooth. To this add a little cream, some onion juice, pepper, salt, mushroom catsup, paprika and tomato sauce. Mix well, then pile in a pyramid on the toast, cover with mayonnaise or brown sauce

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