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M. J. Delaney cookbook, 1933
Page 156
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oil to prevent sticking and burning. Flour the liver. Fry the bacon until almost crisp, remove from pan and lay on absorbent paper to drain. Fry floured liver in bacon fat until almost done. Lay liver on top of rice. Make a gravy by adding flour, lemon juice, shredded lemon, water and white wine to the fat left in the pan after liver is cooked. Pour this gravy over the rice and liver casserole. lay bacon on top and crisp in hot oven for ten minutes. Sausage added to this is perfect.
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oil to prevent sticking and burning. Flour the liver. Fry the bacon until almost crisp, remove from pan and lay on absorbent paper to drain. Fry floured liver in bacon fat until almost done. Lay liver on top of rice. Make a gravy by adding flour, lemon juice, shredded lemon, water and white wine to the fat left in the pan after liver is cooked. Pour this gravy over the rice and liver casserole. lay bacon on top and crisp in hot oven for ten minutes. Sausage added to this is perfect.
Szathmary Culinary Manuscripts and Cookbooks
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