Liver Hash

Ingredients

• a pint of meat
• a tablespoonful of butter
• a teaspoonful of flour
• a scant cupful of cold water
• a teaspoonful of lemon juice

Method

1. 1

   Cut cold liver into pieces.

2. 2

   Cook butter and flour until brown, add water and seasonings.

3. 3

   Once boiling, add liver and simmer for twenty minutes.

4. 4

   Add lemon juice and serve hot.

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.

table-spoonful of butter, and put into the stew-pan as soon as the milk begins to boil. Taste, to be sure that the dish is properly seasoned. Boil for two minutes longer, and serve on crisp toast. * Liver Hash. Cut cold braised or stewed liver into pieces about the size of Lima beans. A gravy is next in order. For a pint of meat cook together a table-spoonful of butter and a teaspoonful of flour until brown, and then add a scant cupful of cold water, and a seasoning of salt and pepper ; and for each pint of meat beyond the first, increase pro- portionally the quantities of ingredients for the gravy. As soon as this sauce boils up, put the liver into it. Simmer gently for twenty minutes, and then add a tea- spoonful of lemon juice. Serve very hot. * 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.