Name: Ontario Liver
Ingredients: salt; pepper

Ontario Liver

Ingredients

salt
pepper

Directions

Boil a beef's, calf's or lamb's liver till tender: while warm mash it fine with a wire potato masher : season with salt, pepper and onion juice._ Meanwhile scald \ the quantity of oatflakes, and let cook thick but not too soft. Mix porridge and liver well together, and pack in a mould. When cold and firm, cut in slices, and frv.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.