A Ragoo of Livers

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take as many Livers as you would have for your Dish. A Turkey Liver, and six Fowl Livers, will make a pretty Dish. Pick the Galls from them, and throw them into cold Water; take the six Livers, put them into a Sauce-pan with a Quarter of a Pint of Gravy, a Spoonful of Mushrooms, either pickled or fresh, a Spoonful of Ketchup, a little Bit of Butter, as big as a Nutmeg, rolled in Flour, seasoned with Pepper and Salt to your Palate. Let them stew softly ten Minutes; in the mean while broil the Turkey’s Liver nicely, lay it in the Middle, and the stewed Livers round; pour the Sauce all over, and Garnish with Lemon.