pepper, roll them in grated breadcrumb, lay them on a
gridiron, and broil over a clear fire. Put 6oz. of butter
in a saucepan, melt it, and mix with it the juice of a
lemon, 1 table-spoonful of chopped parsley, and season
with salt and pepper✪ Broiled Lamb’s Liver. When the slices of liver are
cooked, arrange them on a hot dish, pour the butter over
and serve. See Fig. 1032.
(2) Wash the livers, cut them into slices, put them on a
dish, dust over salt, pepper, and finely-chopped parsley,
and baste with a few table-spoonfuls of oil. In twenty
minutes’ time, drain the slices, roll them in plenty of
breadcrumbs, and lay them side by side on a gridiron ;
broil over a clear fire, basting occasionally . with a small
quantity of warmed butter. When cooked (they will
take about eight minutes) put the livers on a folded
napkin or an ornamental dish-paper on a hot dish, and
serve.
Fried Lamb’s Liver. — Thoroughly wash some Lamb’s Liver,
cut it into thin slices, and nib them well on both sides
with salt, pepper, and flour. Put a large lump of fat
into a frying-pan, and make it hot. Dip the fillets into
beaten eggs, plunge them into the fat, and fry. Drain
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
821
Lamb — continued.
the slices of liver, dust a little salt over, put them on a
hot dish that has been embellished with a lace-edged dish-
paper or a folded napkin, garnish with quarters of lemon,
and serve.
Ragoftt of Lamb’s Liver. — (1) Choose a clean liver, wash
it, arid boil till tender. Make a rich brown sauce and season
it with spices and wine. Drain the liver, cut it into thin
round slices, put them in the sauce, boil up again till
thoroughly hot, then pour all on to a hot dish. Arrange
some slices of hard-boiled eggs and lemon alternately round
the dish, and serve at once.
(2) Wash the liver, put it in a saucepan of salted
water, and boil. When tender, drain, and cut the liver
into thin slices. Put a finely-chopped onion in a stewpan
with 2oz. of butter, and fry it over a brisk fire till nicely
browned ; dredge in loz. of flour and stir it in the butter
till well mixed, then add gradually 1 pint of stock ; season
highly with salt, pepper, and spices, stir it over the fire,
and boil for five minutes. Strain the sauce through a fine
hair sieve, return it to the saucepan, mix with it the juice
of half a lemon and 1 wineglassful of sherry, put in the
liver, and make them hot again. Turn the ragoftt on to a
hot dish, garnish with cut lemons and hard-boiled eggs,
and serve.
Salmis of Lamb’s Liver. — Boil the liver in plenty of water
until tender, then drain and cut it into very thin slices.
Put loz. of butter and 1 table-spoonful of flour in a stew-
pan, and stir over the fire until well blended, then mix
in smoothly 1 teacupful of water or clear gravy and 1
wineglassful of port wine. Continue stirring the sauce
over the fire until boiling, then put in two shallots, a
bunch of sweet herbs, and salt and pepper to taste, and
let it simmer at the edge of the fire for half-an-hour.
Afterwards, strain the sauce, return it to the stewpan
with the slices of liver, and keep them simmering slowly
at the edge of the fire until hot, but not boiling. Squeeze
the juice of a lemon in with the liver, turn it on to a hot
dish, garnish with fried cn nitons of bread, and serve.
Page 243 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pepper, roll them in grated breadcrumb, lay them on a gridiron, and broil over a clear fire. Put 6oz. of butter in a saucepan, melt it, and mix with it the juice of a lemon, 1 table-spoonful of chopped parsley, and season with salt and pepper. When the slices of liver are cooked, arrange them on a hot dish, pour the butter over and serve. See Fig. 1032.
(2) Wash the livers, cut them into slices, put them on a dish, dust over salt, pepper, and finely-chopped parsley, and baste with a few table-spoonfuls of oil. In twenty minutes’ time, drain the slices, roll them in plenty of breadcrumbs, and lay them side by side on a gridiron ; broil over a clear fire, basting occasionally . with a small quantity of warmed butter. When cooked (they will take about eight minutes) put the livers on a folded napkin or an ornamental dish-paper on a hot dish, and serve.
Fried Lamb’s Liver. — Thoroughly wash some Lamb’s Liver, cut it into thin slices, and nib them well on both sides with salt, pepper, and flour. Put a large lump of fat into a frying-pan, and make it hot. Dip the fillets into beaten eggs, plunge them into the fat, and fry. Drain
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Lamb — continued.
the slices of liver, dust a little salt over, put them on a hot dish that has been embellished with a lace-edged dishpaper or a folded napkin, garnish with quarters of lemon, and serve.
Ragoût of Lamb's Liver. — (1) Choose a clean liver, wash it, arid boil till tender. Make a rich brown sauce and season it with spices and wine. Drain the liver, cut it into thin round slices, put them in the sauce, boil up again till thoroughly hot, then pour all on to a hot dish. Arrange some slices of hard-boiled eggs and lemon alternately round the dish, and serve at once.
(2) Wash the liver, put it in a saucepan of salted water, and boil. When tender, drain, and cut the liver into thin slices. Put a finely-chopped onion in a stewpan with 2oz. of butter, and fry it over a brisk fire till nicely browned ; dredge in loz. of flour and stir it in the butter till well mixed, then add gradually 1 pint of stock ; season highly with salt, pepper, and spices, stir it over the fire, and boil for five minutes. Strain the sauce through a fine hair sieve, return it to the saucepan, mix with it the juice of half a lemon and 1 wineglassful of sherry, put in the liver, and make them hot again. Turn the ragoût on to a hot dish, garnish with cut lemons and hard-boiled eggs, and serve.
Salmis of Lamb’s Liver. — Boil the liver in plenty of water until tender, then drain and cut it into very thin slices. Put loz. of butter and 1 table-spoonful of flour in a stewpan, and stir over the fire until well blended, then mix in smoothly 1 teacupful of water or clear gravy and 1 wineglassful of port wine. Continue stirring the sauce over the fire until boiling, then put in two shallots, a bunch of sweet herbs, and salt and pepper to taste, and let it simmer at the edge of the fire for half-an-hour. Afterwards, strain the sauce, return it to the stewpan with the slices of liver, and keep them simmering slowly at the edge of the fire until hot, but not boiling. Squeeze the juice of a lemon in with the liver, turn it on to a hot dish, garnish with fried croutons of bread, and serve.
Records on this page
Broiled Lamb’s Liver