Beef Liver Scallops, Broiled

Ingredients

• Cut in thin slices 2 lbs. of fresh beef liver
• three table-spoonfuls of melted butter
• one heaping teaspoonful of salt
• one salt-spoonful of black pepper
• one pint of freshly made bread-crumbs
• Remove the rind of I lb. of bacon

Method

1. 1

   Dip each slice of liver in a mixture of melted butter, salt, and pepper.

2. 2

   Roll in bread-crumbs and broil for three minutes on each side.

3. 3

   Broil bacon for two minutes on each side.

4. 4

   Dress scallops on a hot platter, overlapping, with broiled bacon around it.

5. 5

   Mix parsley with melted butter and serve as a sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 11. The excerpt below is the record exactly as published.

one salt-spoonful of black pepper. Mix well, and have it as hot as possible without boiling. Arrange it around the baking -pan. Sprinkle all over the dish two table- spoonfuls of the grated cheese mixed with two table - spoonfuls of white bread-crumbs. Finish on the top with one table - spoonful of butter divided in small pieces. Place in the hot oven for twenty minutes. Send the platter as it is to the table. Beef Hash. — Two parts of cold roast beef, freed from fat and chopped fine ; one part of cold potatoes, chopped fine ; a little pepper, salt, milk, and melted butter. Turn into a frying- pan and stir until it is heated through, but not brown; put into a deep dish and form into a hillock. Or, cease stirring for a few minutes, and let a brown crust form ; then serve in a round dish, with the crust uppermost. The hash may also be served on small squares of toast. Corned Beef Hash is made in pre- cisely the same way. never allowing, however, a crust to form ; serve with poached eggs on top. Beef Heart. — Wash the heart in several waters, clean the blood care- fully from the pipes, and put it to soak in vinegar and water for two hours or more. Drain it and fill it either with force-meat or sage-and- onion stuffing. Fasten it securely, tie it in a cloth, put it into a pan of boiling water, and let it simmer gently for two hours. Take off the cloth, and roast the heart while hot, basting it plentifully with good dripping for two hours longer. Serve with good brown gravy and currant jelly, if veal force-meat has been used, and apple jelly if the heart has been stuffed with sage and onions. The stewing may be omitted, and the heart simply roasted for three or four hours, but the meat will not then be so tender, 8 Beef, Jellied BEEF Beef a la Mode Beef, Jellied. — Soak and clean four calf's feet ; boil until done ; strain and separate the meat from the bones, and set aside to cool ; pour the liquor into a jar, and when cold remove the grease. Take a shank of beef and boil it until the meat falls in pieces ; remove it from the liquor. Cut the meat from the calf's feet and the beef into small pieces ; put the jelly into a pan; add to it the meat; mix well together, and heat to the boiling-point. Season with red pep- per and salt to taste ; pour into a mould to set. Beef Kidney, Stewed. — Soak two nice beef kidneys in cold water one hour, then with a very sharp knife cut them in small pieces, taking care to reject all fat and gristle. While cutting the kidneys throw each bit as cut into cold water. Wash them well, and put them in a saucepan with a pint of cold water to each kidney. Slice a small onion, add also two bay - leaves, two or three sprigs of parsley, and celery stalks if you have them. If not, add instead a teaspoonful of celery seed and two or three cloves. Skim when it boils up; then cover and simmer slowly three hours. Turn into a dish. If wanted for breakfast the next morn- ing, make a roux of a table-spoonful of butter and flour, and heat thoroughly. Season with salt, pepper, Worcester- shire sauce, and lemon juice. Serve very hot with bits of lemon. Beef Liver Scallops, Broiled. — Cut in thin slices 2 lbs. of fresh beef liver. Pour in a plate three table- spoonfuls of melted butter, one heap- ing teaspoonful of salt, and one salt- spoonful of black pepper. Beat well, and dip each slice in it on both sides. Have one pint of freshly made bread- crumbs, roll the slices in it, put over the broiler and broil them three min- utes on each side. Remove the rind of I lb. of bacon

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