- liver of 2 chickens (or turkey will do)
- butter the size of a walnut
- 1 teaspoon of anchovy
- hot toast
Boil the liver, pound them to a paste with butter, anchovy and a little cayenne. Serve on hot toast. Small anchovies whole, laid on top are an improvement.
Attributed to Mrs. A. Cook.
My Pet Recipes, Tried and True (1900).
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