Livers of Poultry

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Put the turkey liver and fowls livers into cold water.
  2. When they have laid in it some time, take them out.
  3. Put the fowls livers into a sauce-pan, with a quarter of a pint of gravy, a spoonful of mushrooms (either pickled or fresh), the same quantity of catchup, and a piece of butter rolled in flour.
  4. Season them to your taste with pepper and salt.
  5. Let them stew gently about ten minutes.
  6. In the mean time, broil the turkey's liver nicely.
  7. Lay the broiled turkey liver in the middle, with the stewed livers round it.
  8. Pour the sauce over all.
  9. Garnish with lemon.
Original Text
Livers of Poultry. TAKE the liver of a turkey, and the livers of six fowls, and put them into cold water. When they have laid in it some time, take them our, and put the fowls- livers into a sauce-pan, with a quarter of a pint of gravy, a spoonful of mushrooms, either pickled or fresh, the same quantity of catchup, and a piece of butter rolled in flour. Season them to your taste with pepper and salt, and let them stew gently about ten minutes. In the mean time, broil the turkey's liver nicely, and lay it in the middle, with the stewed livers round it. Pour the sauce over all, and garnish with lemon.
Notes
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