The 1901 Cookbook Archive
No. 1072 — Goose Livers Fried with Onion
English historical translation of Molokhovets recipe No. 1072 from the 1901 Russian cookbook, retaining original methods and measures.
For an appetizer, soak goose livers in milk for about an hour.
For two livers heat a spoonful of butter and fry them whole with one finely chopped onion for no more than eight to ten minutes, as the source directs.
Serve the goose livers hot or cold, as an appetizer, according to the original.
Historical editorial note: The short frying time is not a validated food-safety standard for liver.
Original source: Read Russian recipe No. 1072. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.