What's on the Menu?!: Breakfast Stew of Liver

Smiley's Cookbook (1895)

Breakfast Stew of Liver.

The Cottage Kitchen (1883)
Marion Harland

1 lb. cold, cooked calf's (or beef's or pig's) liver.

2 slices cold boiled pork or ham.

1 tablespoonful minced onion.

Pepper and sweet herbs to taste.

1 cup of weak broth made from soup or gravy.

Browned flour.

Chop the liver and pork into coarse bits. Heat broth, onion, and herbs in a saucepan, and when these boil, put the meat. Draw to a place on the stove where it will not quite boil, stir now and then for ten minutes, or until the whole mass is smoking hot; add a tablespoonful of browned flour wet with cold water, boil once, and turn out. If you have in the pantry half a cupful or so of stewed tomato saved from yesterday, add to the gravy before liver and pork go in.

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