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Fried Liver

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 1 ingredients
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Fried Liver

Ingredients

Directions

  1. Fried liver is a favorite with many. It should not be strongly urged, yet it is better than no meat. Have your beef drippings boiling hot when the liver is put into it, or it will soak fat. It needs to be well cooked, though not to a crisp, which makes it juiceless.

  2. FRIED APPLES

  3. Are an acceptable companion for liver. Do not pare them, but preserve the form of the slices

  4. COLD BEEF BREAKFASTS. 103

  5. with the paring. Add a spoonful of water, some of the liver gravy, cover closely and fry without stirring. When nearly done, add a little Porto Eico molasses.

By Colbrath, M. Tarbox. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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