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LOCATION: Recipes >> Variety Meats >> Liver Mustard 01

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Chicken Livers with Hot Mustard Sauce

Take about a pound of chicken livers, cut off the connective
material, and cut into pieces about the size of the last joint of
your thumb. The smaller the pieces, the crispier this will be,
and the less liver flavor will be present. Thumb-sized is a good
place to start.

Throw a couple of handfull of flour in a paper bag, along with 1
teaspoon of salt and 2 teaspoons of ground nutmeg. Throw the
liver into the bag one piece at a time, bouncing the bag a little
between each addition, until you have maybe a dozen pieces of liver
in the bag. Hold the open end of the bag closed, and shake vigorously
to coat the liver. Put the floured liver pieces on a plate and
continue the process until all liver is floured.

Fry liver in hot oil 1/4" deep, until coating is crispy.

Put 4-6 teaspoons of dry mustard in a teacup, and add water, stirring
until the mixture is the consistency of heavy cream. Set aside
for four hours, maybe more.

In a blender mix 3 eggs, 3/4 cup sugar, and 3/4 cup cider vinegar
until smooth. Cook in a a double boiler. Simmer until a bit of
the initial vinegar sharpness is gone, tasting as you go.

Take the mixture off the stove and add enough catsup to change the
color from yellow to a light orange. After this mixture is cool
add the mustard/water mixture to taste.


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