Stewed Chicken Livers

Ingredients

• the livers of 6 chickens
• 1 even tablespoonful seasoning salt
• 1 ounce butter
• 2 tablespoonfuls sherry or Madeira wine
• a pinch of Cayenne pepper
• 1/2 ounce butter
• 1/2 tablespoonful flour
• 1/2 pint of boiling water
• 1 teaspoonful beef extract
• 1 gill of fine-chopped mushrooms
• 1 tablespoonful lemon juice

Method

1. 1

   Wash and wipe dry the livers, season with seasoning salt.

2. 2

   Place butter in a saucepan, heat, add livers, cook for 6 minutes.

3. 3

   Add sherry and Cayenne pepper.

4. 4

   In another saucepan, melt butter, add flour, stir for 3 minutes.

5. 5

   Add boiling water and beef extract, then mushrooms, cook for 5 minutes.

6. 6

   Add this sauce to the livers, cook a few minutes longer, add lemon juice, and serve on a warm dish garnished with croutons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 262. The excerpt below is the record exactly as published.

1 tablespoonf ul flour, stir and cook 3 minutes ; add Vt pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonf ul white pepper, and 1 gill of milk, cook 2 minutes ; then add iVt pint fine-cut chicken meat, cook 5 minutes ; add, if handy, Vt cupful cream or 1 table- spoonful unsweetened condensed milk, cook 3 minutes; add 1 table- spoonful lemon juice. Pour the chicken cr^me over 6 pieces of but- tered toast or serve with a border of boiled nndles. Chicken a la King. — Put 1 tablespoonful butter with 2 table- spoonfuls fine-cut onions (add ^ clove of crushed garlic, if liked) ; cook 2 minutes, then strain; add 2 cups of cooked chicken cut into 1-inch sized pieces, 4 ounces fresh mushrooms sliced, % table- spoon sliced truffle, 2 tablespoonfuls sliced green pepper ; cook and stir till heated ; add i^ tablespoon flour, 2 cups of stock (or water, with 1 teaspoonful beef extract) ; let boil 3 minutes ; add ^ cup of sherry wine, 1 tablespoon tomato, % teaspoon curry powder, y2 teaspoon salt, a dash of paprika; boil 20 minutes, then add 1 yolk of egg mixed with 14 c^P cream; let boil up; add 1 tea- •poonfnl lemon juice, and serve. Chicken Livers, Stewed. — ^Wash and wipe dry the livers of 6 chickens, season with 1 even tablespoonful seasoning salt. Place a small saucepan with 1 ounce butter over the fire ; as soon as hot put in the livers, cook 6 minutes; add 2 tablespoonfuls sherry or Madeira wine and a pinch of Cayenne pepper. Melt Yj ounce butter in another saucepan, add Vg tablespoonful flour, stir 3 minutes ; add Yt pint of boiling water and 1 teaspoonful beef extract, then 1 gill of fine-chopped mushrooms, cook 5 minutes ; add this sauce to the livers, cook a few minutes longer ; add 1 tablespoonful lemon juice^ 390 POULTRY. and serve on a warm dish ; garnish with crotltons. The mnshrooms, if not at hand, may be omitted. Chicken Liyers broiled with Bacon.— Wash and wipe 6 chicken livers dry, season with 1 even tablespoonful seasoning salt; cut 12 thin slices of bacon, then each liver into 2 pieces ; take 8 silver skewers, run a skewer through the center of a piece of liver, then through a slice of bacon, continue alternately with bacon and livers till the 3 skewers are full ; then brush the livers over with melted butter, sprinkle them with fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side ; put the skewers on a hot dish. Stir 1 ounce butter t

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