Liver Puree

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      1 hr 45

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. calf’s, ox, or lamb’s liver
  • 1 carrot
  • 1


Slice the carrot and onion, put the slices in a saucepan and fry them in the fat until beginning to brown; add the flour and brown it. Stir in the stock, bring to boil, stirring well. Add the mace, yeast or meat extract and salt and simmer the soup for 1 hr. Scald, skin and cut up the tomatoes and add. Simmer for another ½ hr. Pass the soup through a nylon sieve, pressing through all the tomato