Liver Sauce for Fish

Ingredients

• the liver in some of the gravy in which the fish was boiled
• half a pint of gravy
• a small piece of butter
• rolled in flour
• a tea-spoonful of chilli vinegar

Method

1. 1

   Stew the liver in fish gravy until tender.

2. 2

   Mince and pound it with mustard.

3. 3

   Thicken gravy with butter and flour, add liver, salt, and vinegar.

4. 4

   Boil and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 852. The excerpt below is the record exactly as published.

Liver Sauce for Fish. — Stew the liver in some of the gravy in which the fish was boiled vmtil quite tender. Mince it finely, and pound it in a mortar with half a tea-spoonful of ch-y mustard. Thicken half a pint of grav\' with a small piece of butter rolled in flour ; add the liver, some salt, and a tea-spoonful of chiUi vinegar. Let all boil up once, and serve. Time, a quirter of an hour- to boil the liver. Suffi- cien: for four or six persons. Probable cost, 3d. Liver Sauce for Eoast Hare.— Be sure that the liver is quite sweet. Wash it in two or tkree waters, and stew it in a quarter of a pint of good beef gravy, then mince it finely, and with it a clove of shallot, two table-spoonfuls of picked parsley, and a quarter of a tea- spoonful of thyme. Eeturn the liver to the saucepan; let all boil up together. Then add a tea- spoonful of chilli vinega

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