Sauted Chicken Livers for Breakfast
From The Dudley book of cookery and household recipes, 1909
Serve immediately to avoid hardening of the livers.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 59. The excerpt below is the record exactly as published.
SAUTED CHICKEN LIVERS FOR BREAKFAST Take six chicken livers and divide them in halves. See that they are very fresh and free from gall. Place in a stewpan a piece of fresh butter and a little onion chopped very fine. Let this fry for one minute, then add the livers and fry them quickly a nice light brown. Add a little meat essence, a little chopped parsley, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.