Liver ragout with herbs (a Saxon recipe)

(Recipe #78, page 94)

Wash the very fresh liver, remove any membrane, and cut it in strips. Sweat some chopped shallots, chives, thyme, tarragon, and parsley in butter, add the liver and salt, and stew the liver until tender. Then add white breadcrumbs, nutmeg and allspice, 2 cups of bouillon, an equal amount of wine, and cook thoroughly to blend the ingredients.

Translated by David Green.

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