Liver Fried a la Milanese
From Practical household cookery, 1891
Serves 3
Ensure liver is tender before serving.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 65. The excerpt below is the record exactly as published.
LIVER FRIED A LA MILANAISE. Take two pounds of calfs liver, cut it in scollops as described, pass these in breadings and bread-crumbs, then fry them in a frying-pan with a quarter of a pound of clarified butter on a moderate fii'e, turn the pieces over to give them a nice bronzed colour on both sides, and when tender to the touch sprinkle some salt and a teajspoonful of chopped parsley, squeeze the juice of a lemon over
Cook this with the app: pantry check, scaling, and the assistant.