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Fried Liver

Fried liver is thinly sliced liver fried in lard or beef drippings after a brief blanch in boiling water.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Liver

Ingredients

Directions

Prepare the liver

  1. Cut the liver into thin slices and place on a platter.

  2. Pour boiling water over the slices and immediately pour it off, sealing the outside and removing unpleasant flavor.

  3. Prepare crackers or dried bread crumbs rolled fine and seasoned with pepper and salt.

  4. Dredge the liver slices in the rolled crackers.

Fry

  1. Prepare a skillet on the stove with hot lard or beef drippings, or both.

  2. Place the liver slices in the skillet, covering with a tin lid.

  3. Fry slowly until both sides are dark brown and the liver is thoroughly cooked, about a quarter of an hour.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). 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.

Explore the science

What each ingredient does

Liver (in the method)
Main ingredient that is cooked through and browned to form the dish.
Crackers or dried bread crumbs (in the method)
Forms a crisp, browned coating on the liver slices as they fry.
Lard or beef drippings (in the method)
Conducts heat and fat for frying, promoting browning of the coating.

The step that matters

Fry slowly until both sides are dark brown. Slow frying under a lid lets heat reach the centre of the liver before the coating scorches. Cooking too fast can burn the crumb coating while the interior stays underdone.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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