Livers with Curry Sauce

Ingredients

• 44 tablespoon finely chopped onion
• 2 tablespoons flour
• 1% teaspoon curry powder
• 1 cup Chicken Stock (p. 151)
• 2 tablespoons butter
• Egg

Method

1. 1

   Dip livers in seasoned crumbs, egg, and crumbs, and fry in butter.

2. 2

   Remove livers, and to fat in pan add 2 tablespoons butter and the onion, and cook 5 minutes.

3. 3

   Add flour mixed with curry powder and stock.

4. 4

   Stir and cook until sauce boils.

5. 5

   Strain sauce over livers and serve with Rice Timbales (p.

6. 6

   64), if desired.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 132. The excerpt below is the record exactly as published.

44 tablespoon finely chopped onion and cut in pieces 2 tablespoons flour Crumbs, salt, and pepper 1% teaspoon curry powder Egg 1 cup Chicken Stock (p. 151) Butter , Dip livers in seasoned crumbs, egg, and crumbs, and fry (sauté) in butter. Remove livers, and to fat in pan add 2 tablespoons but- ter and the onion, and cook 5 minutes. Add flour mixed with curry powder and stock. Stir and cook until sauce boils. Strain sauce over livers and serve with Rice Timbales (p. 64), if desired. CHICKEN LIVERS EN BROCHETTE Chickens’ livers Thinly sliced bacon Watercress Cut livers in 4 pieces. Alternate pieces of liver and bacon on skewers, allowing 4 pieces of liver and 5 pieces of bacon to each skewer. Arrange skewers in upright positions on rack in dripping pan. Bake in hot oven (425° F.) until bacon is crisp. Serve on skewers, garnished with watercress. 320 THE BOSTON COOKING-SCHOOL COOK BOOK SWEETBREADS A sweetbread is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. It is prenatally developed, of unknown function, and as soon as the calf is taken from liquid food, it begins to disappear. A sweetbread consists of two parts, connected by membrane and tubing. The round, compact part is called the heart sweetbread, as its position is nearer the heart; the other part is called the throat sweetbread. When sweetbreads are separated at market, avoid buying two throat sweetbreads, as the . heart sweetbread is the more desirable. Sweetbreads spoil very quickly. To Parboil Sweetbreads. Remove from paper as soon as received from market, plunge into cold water, and let stand 1 hour. Drain, put into salted boiling water. To each quart of water add 2 tablespoons lemon juice or vinegar. Cook slowly 20 minutes. Drain, and plunge into cold water, to keep white and firm. BROILED SWEETBREADS Parboil, split crosswise. Sprinkle with salt and pepper and broil 5 minutes. Serve with Lemon Butter (p. 203). CREAMED SWEETBREADS Parboil, cut in small cubes. Reheat in White Sauce (p. 191) with asparagus tips, or sliced, cooked mushrooms. Serve on toast or in patty cases. Sweetbreads 4 la Poulette. Reheat in Béchamel Sauce (p. 193). Season with slight grating of nutmeg. Creamed Sweetbreads and Chicken. Use equal parts cooked chicken and sweetbreads, diced. SWEETBREADS, COUNTRY STYLE Parboil, sprinkle with salt and pepper, dredge with flour. Ar- range in baking dish, brush over with melted butter, allowing 2 tablespoons to each pair of sweetbreads, and cover with thin slices fat salt pork. Bake 25 minutes in hot oven (450° F.), basting twice during cooking. Remove pork during last 5 minutes of cooking. LIVER AND SWEETBREADS 321 LARDED SWEETBREAD Parboil, lard (p..260) upper side, and bake until well browned, basting with Meat Glaze. Meat Glaze. Dilute beef extract with water or use a strong consomme. SWEETBREADS A LA NAPOLI (SOUS CLOCHE) 1 large sweetbread, parboiled Salt, paprika 2 tablespoons butter

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