Ragout of Liver

Ingredients

• three or four spoonfuls of nice dripping
• an onion sliced
• a tablespoonful of chopped parsley
• thrice as much minced breakfast-bacon
• the juice of half a lemon
• a teaspoonful of minced pickle
• a scant half-teaspoonful of curry-powder

Method

1. 1

   Heat dripping, add onion, parsley, and bacon.

2. 2

   Fry liver pieces until brown, then keep warm.

3. 3

   Strain gravy, mix with butter and flour, thin with boiling water and lemon juice, add pickle and curry, boil, and pour over liver.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 15. The excerpt below is the record exactly as published.

Ragout of Liver. Heat three or four spoonfuls of nice dripping in a frying-pan ; add an onion sliced, a tablespoonful of chopped parsley, and thrice as much minced breakfast- bacon ; when all are hissing hot, lay in the liver cut in pieces as long and wide as your middle finger, and fry brown, turning often ; take out the liver, and keep VEAL SWEETBREAD. 35 warm in a covered hot-water dish ; strain the gravy, rinse out the frying-pan, and return to the fire with the gravy and an even tablespoonful of butter worked up well in two of browned flour. Stir until you have a smooth browned roux ; thin gradually with half a cupful of boiling water and the juice of half a lemon, add a teaspoonful of minced pickle and a scant half- teaspoonful of curry-powder

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