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Liver Fritters
Game and Offal
Historic

Minced liver (or other meat) with egg, spices, flour. Fried (Wooley 1672)


Original Receipt in 'The Queene-Like Closet' (1672) by Hannah Woolley (Wooley 1672)

34. To make fritters of Liver or of any other Meat. Take your Liver, Capon or Veal, parboil it, mince it small, and then put to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so fry them; you may add a little Flower if you will, serve them in with beaten Spice and Sugar strewed over them.





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