Liver Toast

Ingredients

• One cupful cold boiled or stewed liver
• half cupful brown gravy of any sort
• enough mustard
• salt
• pepper
• Worcestershire sauce
• several squares of buttered toast

Method

1. 1

   Rub the liver smooth, add seasoning, heat with gravy, and spread on toast.

2. 2

   Set in the oven for two minutes before serving.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 34. The excerpt below is the record exactly as published.

Liver Toast. Rusk. Radishes. Stewed Pie-plant. I Light Cakes. Liver Toast, — One cupful cold boiled or stewed liver, half cupful brown gravy of any sort, enough mustard, salt, pepper, and Wor- cestershire sauce to season the liver highly, several squares of buttered toast. Eub the liver smooth with the back of a spoon, add the seasoning, heat to boiling with the gravy, and heap or spread upon the toast. Set in the oven two minutes before sending to table. Mush — Two cups milk, two eggs, two and a half cups flour, half cup butter, one cup sugar, half a yeast -cake dissolved in warm water. Set a sponge made of the milk, the yeast, and part of the flour — enough to make a good batter. Let this rise all night. In the morning work in the beaten eggs, the sugar, butter, and the rest of the flour. Knead well, and make into balls with the hands. Set these together in the pan, let them rise until light, and bake in a steady 132 FAMILY LUNCHES FOE SPRING oven. Just before taking them out brush the tops with molasses and water. 5. Panned Oysters. Lunch Biscuit. Stewed Prunes. Ginger Snaps. Panned Oysters. — Cut small rounds of toast to fit the bottom of deep, straight-sided patty- pans. Prettier than these are the little " nap- pies," or china fire -proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt^ lay a small piece of butter on top, and set in the oven for a few minutes until the oysters begin to crimp. Serve in the pans. Lunch Biscuit — Two cups flour, half cup milk, one ^^g^ one tablespoonful butter, one tablespoonful baking-powder, saltspoonful salt. Chop the shortening into the salted flour, pour in the beaten ^gg and milk, mak- ing a soft dough, roll out, cut into rounds, and bake. 133 WHAT TO EAT — HOW TO 8EEVE IT 6. Deviled Mutton. Hashed Potatoes. Hot Loaf Bread. Orange Marmalade. Deviled Mutton, — Rub slices of rare mut- ton with a mixture made as follows: One teaspoonful Worcestershire sauce

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