Liver Ragoût

Ingredients

• Take a Liver (any kind)
• put it into a saucepan with a little water
• season with spices
• Put some rich brown sauce into a saucepan
• slices of lemon
• hard-boiled eggs arranged alternately

Method

1. 1

   Wash and dry the liver, boil it until tender, then cut into thin slices.

2. 2

   Stew the liver in brown sauce seasoned with spices and a little wine until hot.

3. 3

   Serve with lemon slices and hard-boiled eggs.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 349. The excerpt below is the record exactly as published.

Liver Ragoht. — Take a Liver (any kind), wash, dry it in a cloth, and put it into a saucepan with a little water, and boil until quite tender ; take out, and cut it into thin slices. Put some rich brown sauce into a saucepan, season with spices, add a little wine, and stew the Liver in it until Fig. 1079. Liver RagoOt. quite hot. Then serve on a dish with slices of lemon and hard-boiled eggs arranged alternately

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