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Our Liver Glace Recipe

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This recipe for Our Liver Glace, by , is from Grandma's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Esther Zeltzer
Added: Saturday, October 16, 2010


1 lb. beef short ribs
1 lb. veal shank
1/2 lb. beef liver
1 cup dry rice or barley
onion, celery, parsley
2 cups frozen mixed vegetables
a little tomato (optional)

Make soup stock - 3 qts. 1.lb. beef short ribs and a 1 lb. piece of veal shank. Salt and favorite seasonings. Onion, celery and parsley. Simmer several hours, cool. Remove greens, meat. Cut away fat and bones so that the meat may easily be served. After soup is chilled, skim excess fat. Cook about 1/2 lb. beef liver in salted water. Remove and finely grate liver - a large cupful. To soup stock add: 1 cup dry rice or barley, 2 cups frozen mixed vegetables, a little tomato, and the prepared meat and grated liver. Season to taste.

Personal Notes:
A very rich soup.

This is the way Grandma wrote out the recipe. I checked in my "Joy of Cooking" book and it recommends 1 medium diced onion, 3 ribs of celery, diced, 3 sprigs of parsley and one cup of drained canned or fresh tomatoes for brown stock. Hope that helps!




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