Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Hare, Liver Sauce For

Hare, Liver Sauce For

Simmer the liver for a quarter of an hour in good beef gravy, mince it finely, and with it a small onion. Add a dessert-spoonful of chilli vinegar, a table-spoonful of currant jelly, and three of port wine. Stir the sauce over the fire till hot, and serve. Sufficient for four or five persons. Probable cost, 4d., exclusive of the wine.

Read next

← Hare, LardedHare, Mutton Gravy For →