A Ragoo of Livers

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.

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