Liver Hash

Ingredients

• Cut the liver into pieces the size of a penny; it must measure 1 pt.
• Heat 1 tablespoon of butter
• 1 teaspoon of flour
• add 1 cup of water
• season with salt and pepper
• Add 1 teaspoon of lemon juice

Method

1. 1

   Heat 1 tablespoon of butter, stir in 1 teaspoon of flour, cooking and stirring until brown; then add 1 cup of water gradually, and season with salt and pepper.

2. 2

   Place the liver in this sauce, and simmer very gently for 20 minutes.

3. 3

   Add 1 teaspoon of lemon juice, and serve very hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 228. The excerpt below is the record exactly as published.

LIVER HASH. — Cut. the liver into pieces the size of a penny; it must measure 1 pt. after cutting. Heat 1 tablespoon of butter, and stir in 1 teaspoon of flour, cooking and stirring until brown; then add 1 cup of water, gradually, and season with salt and pep- per. Place the liver in this sauce, and simmer very gently 20 min- utes. Add 1 teaspoon of lemon juice, and serve very hot. — Mrs. Joseph King, Kenilworth, 111. CALF'S LIVER AND MUSHROOMS.— Mix i/4 lb. of butter, the yolks of 3 hard-boiled eggs, and put them into a chafing-dish, adding salt, a very little cayenne pepper, and a pinch of dry mus- tard. When heated, put in 1 calf's liver, cut in small squares, and gently stew in butter and a little water, and add part of can of sliced mushrooms. When it has cooked 5 minutes, add a small glass of Madeira, and serve on hot toast. — Mrs. C. J. Jeffries, Win- netka, III. RAGOUT OF LAMB'S LIVER.— Boil till tender. Cut in thin round slices. Make a rich brown sauce; season with spices and wine. Stew the liver in till hot. and serve at once. Garnish with alternate slices of lemon and hard-boiled eggs. — Mrs. James Moore, 4412 S. Dearborn St., Chicago, 111. MUTTON BOILED LEG OF MUTTON, WITH CAPER SAUCE.— Put the mutton in a kettle, pour over it hot water sufficient to cov- er, and add a cupful of well washed rice, which will render the* mutton whiter and more tender. When the water boils, skim it carefully and' allow it to boil rapidly 15 minutes; then set the kettle where the boiling will be gentle, but constant, and allow 15 min- utes to each lb., if the meat is desired rare. Serve with caper sauce. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, HU COOK COUNTY COOK BOOK 333 BREADED MUTTON.— Sew up the mutton in a thin cloth, lay it in a saucepan, nearly cover with cold water, and stew gently, allowing 10 minutes to each lb. Take it out, unwrap, and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for Yz an hr., basting freely with its own broth. When nearly done, strew thickly with crumbs, dot bits of butter over it, and brown. Serve with slices of 'beetroot. — Mrs. C. J. Jef- fries, Winnetka, 111. MUTTON CUTLETS BREADED.— Trim the cutlets, and season with salt and pepper

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