Liver Fricassée (Handwritten)

Ingredients

• 1.onions, 2–3 large; coarsely chopped
• 2.cooking fat or oil, for frying
• 3.1 calf's liver, sliced into fine slivers
• 4.salt and pepper, to taste
• 5.boiling water, a little; added slowly
• 6.Brono gravy powder, a little; for thickening
• 7.cornflour (cornstarch), a little; for thickening

Method

1. 1.Fry two or three large, coarsely chopped onions in fat until tender. Remove from pan.
2. 2.Slice one calf's liver into fine slivers. Season with salt and pepper.
3. 3.Quickly brown liver slices in the fat in which the onions have been fried. When the liver slices are all browned, add the fried onion to the liver in the pan.
4. 4.Slowly add a little boiling water. Cover with lid and let mixture simmer for about 7–10 minutes.
5. 5.Thicken gravy with a little Brono and cornflour. Add more boiling water when necessary. Adjust seasoning after tasting. Gravy must be a rich brown colour.

Notes

• Handwritten version of Liver Fricassée. A typewritten version with no ingredient list also appears in the collection (see liver-fricasse from Meat-and-Chicken_Scan_2.pdf). This handwritten version provides the missing ingredient details.
• Brono is a South African gravy browning and flavouring powder; substitute with Bisto or Gravox.
• All ingredient quantities are embedded in the method — no formal ingredient list in the original.
• The key is to brown the liver very quickly over high heat so it doesn't become tough.