Name: Chicken Livers on Skewers
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; bay leaves; 8 mushrooms; 2 onions; 4 rashers bacon; salt, pepper; about 8 chicken livers

Preparation info

Serves
4

Difficulty
Medium

Appears in

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

Europe
United Kingdom
Supper
England
Gluten-free

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.

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