Liver Sauce

Ingredients

• an ounce of butter
• half an ounce of flour
• a third of a pint of milk and water
• the livers must be perfectly sweet

Method

1. 1

   Wash the livers, boil them gently for half an hour, then chop finely.

2. 2

   Melt butter, mix with flour, add milk and water, stir until boiling, then add chopped liver.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 333. The excerpt below is the record exactly as published.

Liver Sauce. Bacon Bolls. Potatoes. Baked Batter Pudding and Butter. Watercress. Corn-flour Milk, with Jam. Cheese. Marketing For the Day.— About three pounds of Cod from the middle of the fish ; two fine Ostend Rabbits (January 24th) ; a pound of Bacon in rashers ; Potatoes. For To-morrow.— A Bath Chap ; Anchovies, if not in the house ; Muffins ; a pennyworth of small Salad. Bbeakfast. — Bloaters on Toast (March 24tli) ; German Sausage (June 6th) ; Corn-flour Milk (June 19th). Luncheon. — Minced Mutton (January 20th) ; Custard Sippets (June 10th). Dinneb.— Baked Cod {see Baked Hake, September 1st). Boiled Babbits (March 6th). Liver Sauce. — Onion sauce (October 14th) is usually served with boiled rabbit, but when the flavour of onion is objected to liver sauce may be taken instead. Of course the livers must be perfectly sweet, but so also must be the rabbits. Wash the livers, boil them gently for half an hour, then chop them finely, or rub them through a sieve. Season the pulp with pepper and salt. Melt an ounce of butter in a small stewpan, mix half an ounce of flour smoothly with it, and add the third of a pint of milk and water

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