Liver Soup

Ingredients

• 1 lb of Liver
• one onion
• a small lump of butter
• a French roll
• 3 pints of rich brown broth
• a little pepper
• salt
• grated nutmeg

Method

1. 1

   Cut the liver into slices, dredge with flour, and fry with the onion and butter until brown.

2. 2

   Pound the liver and add to a saucepan with the onions, French roll, pepper, salt, nutmeg, and broth.

3. 3

   Boil for ten minutes, strain through a sieve, and boil again.

4. 4

   Pour over beaten eggs in a soup-tureen and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 352. The excerpt below is the record exactly as published.

Liver Soup. — Cut Jib. of Liver in slices, dredge with flour, put them in a frying-pan with one onion cut in slices and a small lump of butter, anti fry till brown ; then pound the Liver, and put it in a saucepan with the onions, a French roll cut in slices, a little pepper, salt, and grated nutmeg, anil 3 pints of rich brown broth

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