1 medium-sized carrot (50 g approx)
1 medium-sized onion (100 g approx)
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
4 cups (1 litre) 1 3/4 pint general household stock
a blade of mace
1/4 tsp yeast or meat extract
salt and pepper
2 tomatoes (100 g approx)
200 g (7 oz) calf's, ox or lamb's liver
1 tsp lemon juice
1 medium-sized onion (100 g approx)
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
4 cups (1 litre) 1 3/4 pint general household stock
a blade of mace
1/4 tsp yeast or meat extract
salt and pepper
2 tomatoes (100 g approx)
200 g (7 oz) calf's, ox or lamb's liver
1 tsp lemon juice
method
1. Prepare and slice the carrot and onion.
2. Melt the fat in a large saucepan, and fry the vegetables until they begin to brown.
3. Add the flour, and fry gently until browned, stirring occasionally.
4. Gradually add the stock and stir until boiling.
5. Add the mace, yeast or meat extract, and seasoning.
6. Cover, reduce the heat and simmer the soup for 1 hour.
7. Meanwhile, skin and chop the tomatoes. Add to the soup, cover, and continue simmering for another 30 minutes.
8. Rub the soup through a fine sieve.
9. Remove the skin and tubes from the liver, and mince or chop it finely.
10. Whisk it into the soup with the lemon juice.
11. Re-heat the soup and simmer until the liver just loses its red colour.
12. Re-season if required.
2. Melt the fat in a large saucepan, and fry the vegetables until they begin to brown.
3. Add the flour, and fry gently until browned, stirring occasionally.
4. Gradually add the stock and stir until boiling.
5. Add the mace, yeast or meat extract, and seasoning.
6. Cover, reduce the heat and simmer the soup for 1 hour.
7. Meanwhile, skin and chop the tomatoes. Add to the soup, cover, and continue simmering for another 30 minutes.
8. Rub the soup through a fine sieve.
9. Remove the skin and tubes from the liver, and mince or chop it finely.
10. Whisk it into the soup with the lemon juice.
11. Re-heat the soup and simmer until the liver just loses its red colour.
12. Re-season if required.
serving amount
serves 4
rate this recipe
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out of 10
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