Fried Liver
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides;
- add a little salt and pepper.
- Take up the liver, and pour into the pan half a teacup of water;
- let it boil a few minutes;
- put the liver back, stir it up, and cover it up for a short time to keep it from being hard.
- Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry.--Mrs.
- P.
- W.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Wooden spoon