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 Sliced liver fried with spinach, parsley, and green onions  Original Receipt in ‘The Cook and Housekeeper’s Dictionary‘ by Mary Eaton (Eaton 1822);LIVER AND HERBS. Clean and drain a good quantity of spinach, two large handfuls of parsley, and a handful of green onions. Chop the parsley and onions, and sprinkle them among the spinach. Stew them together with a little salt and butter, shake the pan when it begins to grow warm, and cover it close till done enough over a slow fire. Lay on slices of liver, fried of a nice brown and slices of bacon just warmed at the fire. On the outside part of the herbs lay some eggs nicely fried, and trimmed round. Or the eggs may be served on the herbs, and the liver garnished with the bacon separately. See: Liver and Bacon  |
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