Fried Liver. — (1) Cut the required quantity of Liver into
slices, sprinkle with salt and pepper, and dip them in beaten
egg and then in breadcrumbs. Put a lump of lard in a
frying-pan, and when boiling put in the slices of Liver, and
fry for six minutes, turning when done one side. Put them
on a hot dish, pour over some rich brown gravy, and serve.
(2) Wash a sheep’s, lamb’s, pig’s, or calf’s Liver, cut
it into rather large pieces, and rub well with salt and
flour. Put a good-sized lump of butter into a frying-pan,
make it hot, then put in the pieces of Liver and fry them.
Peel and chop an onion, also a handful of parsley, and
fry these after the Liver. Remove and drain the pieces c f
Liver, arrange them in nice, order on a folded napkin or
a lace, -edged dish-paper placed upon a hot dish, sprinkle
the minced onions and parsley over, and serve.
(3) Peel two moderate -sized onions and chop them finely ;
put loz. each of lard and butter in a flat stewpan, drop
in the onions with plenty of finely-chopped sweet herbs,
and fry them. Coarsely chop lib. of Liver, put it in with
the onions, and fry it for a few minutes only as the
Liver does not require much cooking. Turn it on to a hot
dish, garnish with fried parsley, and serve.
Liver and Bacon in Paper Cases. — Boil some calf’s or sheep’s
Liver till tender and cut it into thin slices. Open a sheet of
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads.
864
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Liver — continued.
Liver — continued.
common note-paper, and lay on one half of it a nicely-
trimmed thin rasher of bacon ; have ready and well mixed
Joz. of sifted breadcrumbs and about 1 saltspoonful each of
pepper, sifted herbs, chopped parsley, salt, and very finely-
chopped onion ; sprinkle nearly 1 teaspoonful of t✪ Liver-and-Udder Force-meat Ballshis seasoning
over the rasher of bacon, lay on it a slice of Liver, sprinkle
this also with about 1 teaspoonful of the seasoning, lay
on top another nicely trimmed thin rasher, fold the other
half of the paper over, turn up the edges of the paper at
the three open sides, and fry for a-quarter-of-an-hour, turn-
ing once. Serve very hot.
Liver Kabobs. — Cut some Liver into small equal-sized pieces,
wrap in pieces of caul-fat, pass them on to skewers (see
Fig. 1078. Liver Kabob.
Fig. 1078), and roast in front of a clear fire, turning constantly.
Peel a clove of garlic, put it in a mortar, and pound ;
then mix in with it 1 breakfast-cupful of clear broth, 2
table-spoonfuls of wine vinegar, and salt and pepper✪ Liver Kabobs to
taste. Turn the sauce into a small saucepan and stir over
the fire with a wooden spoon till hot, then take it off.
Put the Liver on to a hot dish, pour the sauce over, and
serve.
Page 348 · 6 recipe records 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
Fried Liver. — (1) Cut the required quantity of Liver into slices, sprinkle with salt and pepper, and dip them in beaten egg and then in breadcrumbs. Put a lump of lard in a frying-pan, and when boiling put in the slices of Liver, and fry for six minutes, turning when done one side. Put them on a hot dish, pour over some rich brown gravy, and serve.
(2) Wash a sheep’s, lamb’s, pig’s, or calf’s Liver, cut it into rather large pieces, and rub well with salt and flour. Put a good-sized lump of butter into a frying-pan, make it hot, then put in the pieces of Liver and fry them. Peel and chop an onion, also a handful of parsley, and fry these after the Liver. Remove and drain the pieces of Liver, arrange them in nice, order on a folded napkin or a lace-edged dish-paper placed upon a hot dish, sprinkle the minced onions and parsley over, and serve.
(3) Peel two moderate -sized onions and chop them finely ; put loz. each of lard and butter in a flat stewpan, drop in the onions with plenty of finely-chopped sweet herbs, and fry them. Coarsely chop lib. of Liver, put it in with the onions, and fry it for a few minutes only as the Liver does not require much cooking. Turn it on to a hot dish, garnish with fried parsley, and serve.
Liver and Bacon in Paper Cases. — Boil some calf’s or sheep’s Liver till tender and cut it into thin slices. Open a sheet of
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads.
Liver — continued.
Liver — continued. common note-paper, and lay on one half of it a nicelytrimmed thin rasher of bacon ; have ready and well mixed Joz. of sifted breadcrumbs and about 1 saltspoonful each of pepper, sifted herbs, chopped parsley, salt, and very finelychopped onion ; sprinkle nearly 1 teaspoonful of this seasoning over the rasher of bacon, lay on it a slice of Liver, sprinkle this also with about 1 teaspoonful of the seasoning, lay on top another nicely trimmed thin rasher, fold the other half of the paper over, turn up the edges of the paper at the three open sides, and fry for a-quarter-of-an-hour, turning once. Serve very hot.
Liver Kabobs. — Cut some Liver into small equal-sized pieces, wrap in pieces of caul-fat, pass them on to skewers (see
Fig. 1078. Liver Kabob.
Fig. 1078), and roast in front of a clear fire, turning constantly. Peel a clove of garlic, put it in a mortar, and pound ; then mix in with it 1 breakfast-cupful of clear broth, 2 table-spoonfuls of wine vinegar, and salt and pepper to taste. Turn the sauce into a small saucepan and stir over the fire with a wooden spoon till hot, then take it off. Put the Liver on to a hot dish, pour the sauce over, and serve.
Records on this page
Liver-and-Udder Force-meat BallsDried Smoked Liver for RelishFried LiverLiver-and-Potato PieLiver PuddingLiver Kabobs