Stewed Chicken Livers

Ingredients

• 1 ounce of dripping or butter
• a little chopped onion
• chopped parsley
• 6 livers
• 1 teaspoonful of flour
• 1 wine-glassful of gravy or stock
• 1 wine-glassful of mushroom ketchup
• 1 wine-glassful of red wine

Method

1. 1

   Melt dripping or butter in a stewpan, add onion and parsley, stew for a few minutes.

2. 2

   Add livers, dredge with flour, add gravy, mushroom ketchup, and red wine.

3. 3

   Stew gently for an hour with the lid on.

4. 4

   Serve with fried sippets.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 74. The excerpt below is the record exactly as published.

Stewed Chicken Livers. Melt 1 ounce of dripping or butter in a stewpan ; add a little chopped onion, chopped parsley ; stew for a few minutes, stirring all the time ; put in 6 livers ; dredge over 1 teaspoonful of flour, 1 wine-glassful of gravy or stock, 1 wine-glassful of mushroom ketchup, 1 wine-glassful of red wine

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