Scalloped Liver

Ingredients

• 1 lb. liver
• 1 small onion
• 1 tablespoonful dripping
• 1 tablespoonful flour
• 1 saltspoonful mixed herbs
• salt and pepper to taste
• J pint water

Method

1. 1

   Cut the liver into very thin strips and fry brown.

2. 2

   Peel and chop the onion small.

3. 3

   Put the dripping into a pan, when hot add the flour and stir until brown, add the water and allow to boil up, then add the onion, herbs, liver, and salt and pepper to taste.

4. 4

   Keep it just below the boiling point for thirty minutes.

5. 5

   Pile the liver on a hot dish, pour the gravy over, garnish with parsley, and serve with sippets of toast.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 53. The excerpt below is the record exactly as published.

SCALLOPPED LIVER. 1 lb. liver 1 small onion 1 tablespoonful dripping 1 tablespoonful flour 1 saltspoonful mixed herbs salt and pepper to taste J pint water

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