A Ragoo of Livers

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
main ingredients
sauce ingredients
garnish
Instructions (8)
  1. Pick the galls from the six livers, and throw them into cold water.
  2. Put the six livers in a sauce-pan, with a quarter of a pint of gravy, a spoonful of mushrooms, either pickled or fresh, a spoonful of ketchup, a little bit of butter as big as a nutmeg rolled in flour.
  3. Season with pepper and salt to your palate.
  4. Let them stew softly ten minutes.
  5. In the mean while broil the turkey's liver nicely.
  6. Lay the broiled turkey's liver in the middle, and the stewed livers round.
  7. Pour the sauce all over.
  8. Garnish with lemon.
Original Text
A Ragoo of Livers. TAKE as many livers as you would have for your dish. A tur- key's liver and six fowls livers will make a pretty dish. Pick the galls from them, and throw them into cold water; take the six livers, put them in a sauce-pan, with a quarter of a pint of gravy, a spoonful of mushrooms, either pickled or fresh, a spoonful of ketchup, a little bit of butter as big as a nutmeg rolled in flour; season with pepper and salt to your palate. Let them stew softly ten minutes; in the mean while broil the turkey's liver nicely; lay it in the middle, and the stewed livers round. Pour the sauce all over, and garnish with lemon.
Notes
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