Evening Republican, Volume 15, Number 170, Rensselaer, Jasper County, 20 July 1911 — Lamb Delicacy. [ARTICLE]

Lamb Delicacy.

Lamb liver is a delicacy which is not served as often as it might be; The chef of a famous hotel gives the following rule for preparing it: Cut the liver into slices, lay the slices, carefully separated from each other, on a platter and pour over them almost enough olive oil to cover them. Sprinkle with mfnced parsley and let them stand half an hour, then drain them, dredge with salt and pepper, roll them in grated bread crumbs and boil them over a clear fire or under the steady flame of a gas range. When done serve them with maitre d’hotel butter.