Sheep’s Liver, Fried

Ingredients

• the liver
• a table-spoonful of flour
• half a pint of boiling stock or water
• pepper
• salt
• a large onion

Method

1. 1

   Soak and slice the liver, dry, flour, and season it.

2. 2

   Fry gently until tender.

3. 3

   Prepare a sauce with flour, stock, browning, and seasoning.

4. 4

   Strain over the liver and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 262. The excerpt below is the record exactly as published.

Sheep’s Liver, Fried. — Soak the liver, and cut it in slices the third of an inch thick. Dry each slice thoroughly with a soft cloth, flour it well, and sprinkle pepper and salt with a little chopped parsley over it. Heat a little dripping in the frying- pan, put in the liver, and fry it very gently till tender. Turn it occasion- ally, that it may be equally cooked. When done enough, lift it upon a hot dish, and pour off the fat from the frying-pan. Mix a table-spoonful of flour smoothly with a little cold water, add half a pint of boiling stock or water, and pour the mixture into the pan. Stir briskly till it boils, and add a little browning, a spoonful of store sauce, and a little pepper and salt. Let it boil a minute or two, then strain it over the liver in the dish. Serve very hot. If liked, a large onion

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