Liver Gulash

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 or 4 livers from chicken or other fowl
  • ½ teaspoon salt
  • teaspoon paprika
  • 1 onion cut up fine
  • ½ cup strong soup stock
  • 1 tablespoon butter
  • 1 tablespoon claret or sherry


    Slice the livers and dredge well with flour. Fry the onion in the butter until light brown. Put in the liver and shake the pan over the fire to sear all sides. Add seasoning and stock. Allow it to boil up once. Add wine and serve immediately, on toast if desired.