Liver Sauté

Ingredients

• 3 chickens' livers
• 1 lemon
• Cayenne
• 9 pieces of bacon (about 1^ inches square)

Method

1. 1

   Cut each liver into three, squeeze the lemon over, and sprinkle with cayenne; roll each piece in bacon; place close together in a pie-dish and bake.

2. 2

   Serve three on each piece of toast.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 82. The excerpt below is the record exactly as published.

Cayenne. Mode. — Put the butter into a saucepan with the cayenne and juice of a lemon ; cut up the eggs into eight pieces, put them with the white sauce into the saucepan ; allow to come to the boil. Serve on hot toast. 489— TUETLE FINS ON TOAST. 1 tin Skinner's turtle fins 1 lemon A tablespoonful butter Cayenne. Mode. — Empty the tin of fins into a small saucepan with the butter, lemon juice and cayenne ; allow to come to a boil. Serve on toast with a slice of lemon. 490— HEEEING CEEAM. 1 red herring ^ pt. thick cream or good Cayenne white sauce Juice of a lemon. Mode. — Soak the herring in boiling water for five minutes, skin and pick out the roe, put it into a mortar with the flesh (being careful all the bones are out), pound Savouries. it up until quite smooth ; then mix in the lemon juice, cayenne and the cream ; put in a saucepan and boil. Serve on hot toast. 491— LIYEE SAYOUEY. 3 chickens' livers 1 lemon Cayenne 9 pieces of bacon (about 1^ inches square)

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