These were DELICIOUS! I am under Doctor’s Orders to eat liver once a week so am experimenting with various recipes. This one is from the earliest collection of actors’ recipes I know of from 1916.
I did a bit of research on Ethel Lloyd, she appeared in 27 films between 1913 and 1916.
Bread-crumbing the livers seemed a genius idea to me.
The sauce for her livers reminded me of a chip shop curry sauce. I used chicken livers and served it with an Ottolenghi kale and asparagus salad with dill and mustard – utterly delicious. This was probably the healthiest plate of food I have had in a long, long time. I’m definitely making Ethel’s recipe again, the old ones are sometimes the best ones!
Here’s the recipe if you fancy trying it.
Oh, I love chicken livers, and this sounds wonderful.
That ARE good Sally, do give them a try.
My first reaction was “eeeeew, livers, poor you!”
But actually this looks quite tasty. If you put it in front of me without telling me what it was, I would probably enjoy it!
I have to get over my squeamishness when preparing liver, but if it is cooked nicely I actually love it. My all time favourite incarnation of liver is to have it in a “greasy spoon” – it’s getting less available now that places in London are getting gentrified. More likely to be offered avocado on toast than liver and bacon with gravy and mashed potato, but if I ever see it, I have it!
Yes, nice idea with the breadcrumbs. Much as I like liver never did care for these too much, my Mum used to make pate out of them with a bit of madeira in . V. nice on toast, would that count as your liver ‘hit’ for the week ? Also page 134 of the Tucci Table ‘Sauteed Rabbit Liver’ – Vermouth is involved !
If I don’t fancy doing my lambs liver with mash and greens, etc I add some ancho chili flakes into the seasoned flour maybe some paprika, then cut the onions into big rounds and season in the flour as well before frying as per usual. You can then eat in pitta bread with sour cream and fresh parsley – Oh god why do I always reply to you so long before dinner time !! – I want one of these now !
OH YES! Pate definitely counts and it is my lazy way of getting some in most of the time. I love Findlater’s Chicken Liver with Brandy and Mr R once made Vincent Price’s liver pate, I might make a batch of that sometime with a splash of Madeira. I do like your chili pimped idea and I’ve never thought of having them in pitta bread but that is a FINE IDEA and I too want some right now. I always read the comments first thing in the morning and yours always make me STARVING HUNGRY!
I had some marvelous fried chicken livers with bibb lettuce in Paris some years ago. Not something I would usually order but they were soooo delicious! This recipe looks tasty!
Oh YES Margie, I’ve had something similar in France too. They sure know what they are doing with offal over there! Jxx