Elisabeth Ayrton

Chicken Livers on Skewers

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Livers of poultry, lambs’ kidneys, or cubes of calf’s liver were cooked on skewers (called ‘skuets’) at the court of Richard II. In later times they were generally prepared as small savouries at private suppers and were not offered as a main dish. ‘Kebabs’ of pieces of lamb or veal are not really part of English traditional cooking.

Ingredients

  • about 8 chicken livers
  • 2 onions
  • 8 mushrooms

Method

Halve the chicken livers and soak them in a little olive oil, seasoned with salt and pepper. Then spike them on skewers, alternately with a small square piece of bacon, a thin slice (not ring) of raw onion, quarter of a bay leaf and a small mushroom. Continue to fill the skewer in this order.