Evening Republican, Volume 15, Number 139, Rensselaer, Jasper County, 13 June 1911 — Braised Lamb's Liver. [ARTICLE]

Braised Lamb's Liver.

The lamb’s liver may be cooked in a casserole Instead of the braising pan. Dice a half pint each of potatoes and carrots and parboil them for five minutes; then drain. Peel a dozen button onions or cut one large one fine. Make a rich, well-seasoned brown sauce; pour it over the liver and vegetables in the casserole. Fasten the cover down with a thick paste of flour and water and cook for three hours in a slow oven. That the aroma may not be lost, do not loosen or. remove tha cover until the dish is on the table.