Liver Soup

Ingredients

• half a pound of liver
• one ounce of butter
• a thinly sliced onion
• three slices of stale bread
• three pints of brown stock
• a little pepper
• a little salt
• the beaten yolk of one egg
• a little chopped parsley

Method

1. 1

   Slice liver, sprinkle with flour, and fry with butter and onion.

2. 2

   Pound it, add bread crumbs to stock with seasoning, boil for twenty minutes, strain, add egg yolk and parsley, and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 20. The excerpt below is the record exactly as published.

Liver Soup. Slice half a pound of liver, sprinkle well with flour, and fry with one ounce of butter and a thinly sliced onion. Next pound it thoroughly, reduce three slices of stale bread to crumbs, and place the whole in three pints of brown stock with a little pepper and salt. After boiling twenty minutes pass the whole through a sieve, add the beaten yolk of one egg and a little chopped parsley

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