Saute of Chicken Livers

Ingredients

• 6 chicken livers
• V? tsp. grated onion
• !y4 tsp. salt
• % tsp. white pepper
• 1 cup boiling water
• 2 tbl. butter
• 1 T. flour
• 1 bouillon capsule

Method

1. 1

   Divide the livers into thirds.

2. 2

   Place the blazer over the blaze; put in the butter; when it is melted, add the onion and seasoning, then the chicken livers; cook two minutes, turn, and cook one minute; then add two tablespoons entire wheat flour; add the cup of boiling water, in which has been dissolved the bouillon capsule; stir until thick and smooth; set in the hot water pan to keep hot while you toast bread, Shredded Wheat Biscuit or crackers.

3. 3

   Arrange the livers neatly on the halves, and serve with the sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 79. The excerpt below is the record exactly as published.

SAUTE OF CHICKEN LIVEKS. 6 chicken livers V? tsp. grated onion !y4 tsp. salt 1 bouillon capsule % tsp. white pepper 1 cup boiling water 2 tbl. butter 1 T. flour

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