A Crescent of Liver
Ingredients
- 1 1/2 cup cooked liver
- 1/2 medium onion
- 1/3 teaspoon marjoram
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 1/3 teaspoon pepper
- 1/2 cup tomato, pulp
- milk for dough
- 3 cup Homemade Biscuit Mixture, for dough
- 4 slices bacon, for dough
Directions
- Grind the cooked liver and onion together.
- Add other ingredients.
- Cook slowly until thick.
- Cool.
- Add enough milk to the homemade biscuit mixture to make a soft dough.
- Roll to one-fourth inch thickness.
- Spread with cooled liver mixture, allowing one inch around the edge for overlapping.
- Roll like a jelly roll.
- Brush edges with water and pinch together.
- Slide the roll onto a cookie sheet and form a crescent.
- Sprinkle with finely chopped uncooked bacon.
- Bake in hot oven (425f) for 25 to 30 minutes.
- Serve with hot undiluted tomato soup or gravy.
Other Information
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: liver, onion, marjoram, celery salt, salt, pepper, tomato, dough, Homemade Biscuit Mixture, bacon
Equipment: measuring cups, measuring spoons, oven, knife, rolling pin
See Also
Corn Chowder IV
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bacon, potato, tomato, onion, celery, milk, pepper, salt, corn
Equipment: measuring cups, measuring spoons, knife, stove, pot
Liver Noodles (Leberknoedel)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: egg, liver, flour, onion, butter, clove, salt, pepper, marjoram
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
Schnitzel Beans
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: bacon, salt, string bean, pepper, onion, water, tomato
Equipment: measuring cups, measuring spoons, pot, stove, knife
Cod Fish Stew (Danish)
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
Codfish Stew
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: bacon, carrot, onion, green pepper, cod, salt, potato, pepper, water, celery seed, tomato, parsley
Equipment: measuring cups, measuring spoons, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove