|Recipes from an American Herb Garden|
|by Maggie Oster|
A collection of one hundred easy-to-prepare recipes spotlights fresh herbs with chapters that cover first courses, fish and shellfish, soups, meat...
1 - 4 of 4 for liver mush
Cover pork liver and Boston butt ... and fry it or eat it as is. This recipe was gathered from memory. You may have to experiment with it to get it right.
Cook liver and fat pork ... Cook in saucepan until meal has cooked, stirring constantly. Put in mold. Press down until cold. Slice and serve cold or broil.
Boil liver until tender. Grind very fine. Add salt and pepper. Mix with cooked mush. Pack in covered container and refrigerate. Serve on crackers.
Shread 1/4 of ... vegetable oil and liver mush; saute in ... continually until eggs are fluffy. Makes enough to feed 2 people. For 4 people double the amount.
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