155. 1st Lesson. New Style of Dressing Liver in Frying-pan

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A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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I dressed it thus: take about two pounds of ox liver; remove the sinew and veins, cut it into long slices, half an inch thick, put in two ounces of dripping in pan; when hot put in three pieces at a time of liver until set; cut a quarter of a pound of bacon in small dice, fry in fat, cut up the liver in small dice, add it to the bacon, then add a tablespoonful of chopped onions, the same of parsley, the same of flour, a teaspoonful of salt and half of pepper, stir round, and then add half a pint of water, or a little more if the flour is strong, till it forms a nice thickish sauce; put all into a dish, cover over with bread-crumbs, put a little fat over, and place in the oven or before the fire for twenty minutes; brown it over with a hot shovel, and serve. A few poached eggs put on the top will give it a nice appearance, and render it more nourishing. Curry may be used.

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