Sheep's Liver (a la Fran9aise). — Cut
some slices of liver half an inch thick, and lay
them neatly in a stewpan slightly buttered ;
sprinkle pepper and salt over the upper sides.
Slice two ounces of fat bacon as finely as
possible, chop a tea-spoonful of parsley and a
small shallot very fine, and spread them evenly
over the liver; cover the stewpan closely, and
set it on a fire so moderate that it will draw
out all the juices without simmering — the
least approach to this hardens the liver and
spoils it. If the range is too hot, set the
stewpan on an iron stand. AVhen the Liver has
thus stood for an hour and a half it will be
done. Take it up, put it on a hot dish, and
cover it closely whilst you boil the bacon and
the gravj^ together for two minutes : then pour
over the liver, and serve immediately. Liver
cooked in this manner is digestible, and can be
eaten by persons who could not ventm-e to do
so when it is fried.
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
occasionally, that it may *be equally cooked.
^Vhen done enough, liftit 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 mixtiire into the pan.
Stir Ijriskly till it boils, and add a httlc
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 may
be sliced and fried with the liver and laid upon
it in the dish. Time, about half an hour.
Probable cost, 9d. per pound. Sufficient, one
pound of liver for two or three persons.
Sheep's Mince. —Wash and soak a
sheep's heart and liver. Cleanse them tho-
roughly, plunge them into boiling water, and
simmer gently about half an hour. Take them
up, let them cool, and mince finely. Dissolve a
small lump of butter in a saucepan, work into
it a little flour to make a smooth paste, stir it
briskly over the fire imtU it is lightly browned.
]Mix -with it as much of the liquor in which the
liver and heart were boiled as will make sauce
of the consistence of thick cream. Add pepper
and salt and a dessert-spoonful of chopped
onion. Put in the mince, and simmer aU gently
together untQ done enough. Stir in a table-
spoonful of mushroom ketchup or any good
store sauce, and serve very hot. The remain?
SHE
( 860 )
SHE
of sheep's heart and liver may be served in this
way. Time to simmer the mince, about half
an hour. Probable cost, Is. 6d. Sufficient for
three or four persons. ✪ Sheep's Tongues (au Gratin)
Page 1774 · 2 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
Sheep's Liver (a la Française). — Cut some slices of liver half an inch thick, and lay them neatly in a stewpan slightly buttered ; sprinkle pepper and salt over the upper sides. Slice two ounces of fat bacon as finely as possible, chop a tea-spoonful of parsley and a small shallot very fine, and spread them evenly over the liver; cover the stewpan closely, and set it on a fire so moderate that it will draw out all the juices without simmering — the least approach to this hardens the liver and spoils it. If the range is too hot, set the stewpan on an iron stand. When the Liver has thus stood for an hour and a half it will be done. Take it up, put it on a hot dish, and cover it closely whilst you boil the bacon and the gravj^ together for two minutes : then pour over the liver, and serve immediately. Liver cooked in this manner is digestible, and can be eaten by persons who could not venture to do so when it is fried.
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 occasionally, 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 may be sliced and fried with the liver and laid upon it in the dish. Time, about half an hour. Probable cost, 9d. per pound. Sufficient, one pound of liver for two or three persons.
Sheep's Mince. —Wash and soak a sheep's heart and liver. Cleanse them thoroughly, plunge them into boiling water, and simmer gently about half an hour. Take them up, let them cool, and mince finely. Dissolve a small lump of butter in a saucepan, work into it a little flour to make a smooth paste, stir it briskly over the fire until it is lightly browned. Mix with it as much of the liquor in which the liver and heart were boiled as will make sauce of the consistence of thick cream. Add pepper and salt and a dessert-spoonful of chopped onion. Put in the mince, and simmer all gently together until done enough. Stir in a tablespoonful of mushroom ketchup or any good store sauce, and serve very hot. The remains
SHE
( 860 )
SHE
of sheep's heart and liver may be served in this way. Time to simmer the mince, about half an hour. Probable cost, Is. 6d. Sufficient for three or four persons.
Records on this page
Sheep's Tongues (au Gratin)Sheep's Mince