Liver Soup a la Turque

Ingredients

• 1 lb of Liver
• the yolks of three eggs
• 1 wineglassful of vinegar
• the strained juice of two lemons
• 4 pints of clear soup stock
• a small lump of salt
• a little water
• a small quantity of powdered cinnamon

Method

1. 1

   Cut the liver into small squares, boil with salt and water until nearly cooked.

2. 2

   Add soup stock and simmer until done.

3. 3

   Mix yolks with vinegar and lemon juice, stir over low heat until thick.

4. 4

   Gradually mix into the soup, stirring to prevent curdling.

5. 5

   Serve with a dusting of cinnamon and toast or croûtons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 a la Turque. — Wash a Liver, and cut it into little squares ; put them into a saucepan with a small lump of salt and a little water, and boil till nearly cooked, then pour in 4 pints of clear soup stock, and let it simmer gently till the Liver is quite done. Put the yolks of three eggs into a small saucepan with 1 wineglassful of vinegar and the strained juice of two lemons; beat them, then stir over a slow fire with a wooden spoon till thick, but they must not boil. Mix the -sauce gradually into the soup, stirring it quickly at the same time to prevent the eggs from curdling. Pour the soup into a tureen, dust a small quantity of powdered cinnamon

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