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Fried Liver

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Clean and trim the liver, then cut in slices half an inch thick.
  2. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in butter.
  3. Salt just before serving.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.