M'mecd Liver

Ingredients

• 2 pounds of liver
• a little minced suet
• a Spanish onion
• a cup of stock
• a tablespoonful of minced parsley
• pepper
• salt

Method

1. 1

   Boil liver till firm enough to cut easily, then mince finely.

2. 2

   Chop onion and fry slowly in dripping until soft.

3. 3

   Add liver, season with pepper and salt, and cook slowly for 10-12 minutes.

4. 4

   Add stock, a dash of Worcestershire sauce, and parsley.

5. 5

   Cover and simmer gently for about 1 hour.

6. 6

   Serve with toast and lemon halves.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 55. The excerpt below is the record exactly as published.

M'mccd Liver. Boil 2 pounds of liver till firm enough to cut easily. Then mince it I'ather finely; add a little minced suet^ — cold bacon or ham fat i» even nicer; chop up a Spanisli onion, and tiy slowly in some dripping, just enough to make it soft; add the liver, etc., seasO'ii with pepper and salt

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