Fricassee Op Liver
Description
This section is from the book "The Art Of Living In Australia", by Philip E. Muskett. Also available from Amazon: The Art of Living in Australia.
Fricassee Op Liver
Half a Calf's Liver .... | 3d. | |
1½ | oz. Butter ..... | 1½d. |
1 | Carrot...... | ½d. |
Lemon Juice..... | ||
1 | Onion . . . . . . | 1d. |
1 | oz. Flour . . . | |
1 | pint of Gravy..... | |
Parsley ...... | ||
Pepper and Salt .... | ||
Total Cost - 6d. Time - One Hour.
Wash and slice up the liver, and dip in the flour; fry very lightly and quickly in the butter and lay in a saucepan. Slice up the carrot and fry in the same butter. Stir in the gravy, boil up, and pour over the liver; simmer very gently for one hour, then dish carefully. Season the gravy with salt, pepper, and lemon juice; boil up and pour over it. Serve hot.
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