Liver Fried

Ingredients

• one pound of liver
• an equal number of slices of bacon
• a quarter of a pint of broth
• a table-spoonful of mushroom ketchup
• a little salt
• a little pepper

Method

1. 1

   Cut liver into slices, dredge with flour.

2. 2

   Fry bacon, then liver in the same fat.

3. 3

   Make a sauce with broth, salt, pepper, and ketchup, pour over liver.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 849. The excerpt below is the record exactly as published.

a little salt. WTien the liver is half cooked, take it and the bacon up, drain them irom the fat, mince finely, then pound them in a mortar to a smooth paste, pass this tlirough a coarse seive, and put the forcemeat aside for use. Probable cost, 9d. per pound. Liver and Kidney Pudding {see Kidney and Liver Pudding). Liver and Lemon Sauce for Fowls {see Lemon and Liver Sauce). Liver ando Parsley Sauce.— Take the liver of a fowl or rabbit — be careful that it is perfectly fresh — wash it, and boil it for five minutes in quarter of a pint of water. Miuce it very finely, pound it iu a mortar, and mix with it a table-spoonful of scalded and chopped parsley. Stir both into a quarter of a pint of good melted butter. Let the sauce remain on the fire until it is quite hot, but it must not boil. Time, one minute to heat the sauce. Probable cost, 2d. Sufiicient for five or six persons. , Liver, Fat Ragoiit of.— Take the livers of two large fat geese. Eemove the gaU-bag, taking care that no yellow spots are left near the place where it was, then lay the livers in milk for some hours to whiten them. Put them into a ste-svpan, and cover them with equal parts of good gravy stock, and light wine. Put with them a bunch of parsley, two sliced shallots, a tea-spoonful of bruised pepper and ginger mixed, four bruised cloves, a bay-leaf, and a little salt. It is probable that very little of the last-named ingredient will be required, as the gravy and stock will doubtless contain salt sufiicient. Cover the saucepan closely, and simmer gently. When the livers are done enough, diain thein from the liquid, and reduce the latter by rapi^ boiling to the consistency of sauce. This ragout may either be used as a garnish, or it may be served as a separate dish. When the latter is the case, the livers should be placed upon a dish, and the yolks of two eggs beaten up with quarter of, a pint of cream added to the reduced liquid, and poured over them. Time to simmer the livers, a quarter of an hour. Probable cost uncertain, livers being generally bought with the geese. Sufficient for four- or five persons. Liver, Forcemeat of {see Forcemeat of Liver) . Liver, Fried. — Cut one pound of liver into slices, a quarter of an inch in thickness, and dredge some flour over them. Take an equal number of slices of bacon, fat and lean together. Fry the bacon first, and when it is done enough, di'aw the rashers from the fat, and place them on a hot ^dish. Fry the slices of fiver in the same fat, and when lightly browned on both sides, dish bacon and liver in a circle, a slice of each alternately. Pour the fat from the pan, and dredge a little flour into it. Add a quarter of a pint of broth, a little salt and pepper, and a table-spoonful of mushroom ketchup. Stir smoothly together until the sauce boils, and pour it into the dish with the liver. Garnish with sliced lemon. If liked, a table-spoonful of finely-minced gherkins or pickled walnuts may be added to the sauce. Time, a quarter of an hour to fry the Uver. Probable cost, 9d. per pound. Sufficient for four- or five persons. Liver Fried

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