Oven-Baked Sheep's Liver

Ingredients

• a piece of sheep's liver
• dredge with flour
• some fat pork
• pepper
• salt

Method

1. 1

   Dredge the liver with flour, place some fat pork over it, and set it in a hot oven.

2. 2

   When very brown, take it out and serve.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 53. The excerpt below is the record exactly as published.

pepper and salt, it will be a relish for some one's tea or breakfast. In this country there is a prejudice against sheep's liver ; while in England, where beef liver is looked upon as too coarse to eat (and falls to the lot of the ^^ cats- meat man," or cat butcher), sheep's is esteemed next to calf's, and it is, in fact, more delicate than beef liver. The nicest way to cook it is in very thin slices (not the inch-thick pieces one often sees), each slice dipped in flour and fried in pork or bacon fat, and pork or bacon served with it. But the more economical way is to put it in a pan, dredge it with flour, pin some fat pork over it, and set it in a hot oven ; when yery brown take it out ; Chapter for People of Very Small Means, 99 make nice brown gravy by pouring water in the pan and letting it boil on the stove, stirring it well to dissolve the glaze ; pour into the dish, and serve. The heart should be stuffed with bread-crumbs^ parsley, thyme, and a lit- tle onion, and baked separately. Oj*, for a change, you may chop the liver up with a few sweet herbs and a lit- tle pork (onion, or not, as you like), and some bread- crumbs. Put all together in a crock, dredge with flour

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