Baked Larded Calf’s Liver with Onions. — Take about
one-third as much bacon or salted pork as you have liver, cut
it in thin strips tho size of a pencil, and draw it through
the liver with a larding-needle ; the strips should be very
close together, and done in such a manner that the slices
can be cut across them after cooking. Put the liver in a
baking-dish with plenty of veal- or beef-dripping, lay a sheet
of greased paper on the top, and bake for half-an-hour or
more, according to size. When cooked, cut the liver in slices,
put them on a hot dish, pour onion sauce over, and serve.
Bewitched Calf’s Liver. — Chop finely 31b. of liver with
lib. of salted pork. Mix with it 1 breakfast-cupful of grated
breadcrumb, 2 teaspoonfuls of salt, 2 teaspoonfuls of black
pepper, 1 saltspoonful of red pepper, and two well-beaten
eggs✪ Bewitched Calf’s Liver. Mix all together, put it into a tin mould, and tie a
cloth over the top; stand it in a saucepan with some cold
water, and let it boil for two hours. Take the mould out of
tho water, put it in a moderate oven to dry. When cold, turn
the contents on a dish, and serve.
Braised Calf’s Liver. — (1) Remove the skin, spleen, and
gall from a very white Calf’s Liver; interlard it inwardly with
some well-seasoned fillets of ham and fat bacon: the larding
should be done in such a way that tho fillets do not cross
the top surface. Put the liver in a basin with some trimmings
of truffles, a bay-leaf, a few sprigs of parsley and thyme, and
a little salt and spices. Let it remain in this for two hours,
then wrap the liver and seasonings up in a large piece of
pig’s caul, and tie it securely with string. Place a good-sized
lump of lard in a stewpan, and when boiling put the liver
in ; fry it for fifteen minutes, then put the lid on the stew-
pan with some live embers on the top, move the stewpan to
the side of the fire, and braise the liver for one hour, turning
it every now and then. Peel and scald two dozen small onions
and two dozen small carrots, put them in with the liver, the
onions on one side and the carrots on the other, sprinkle in
a little salt, put the lid on the stewpan again, with a fresh
supply of live embers on the top, and finish cooking by tho
side of a moderate fire for another hour. Take out the liver,
drain it, put it on a hot dish, and arrange tho vegetables
tastefully round it. Skim the fat off tho cooking-liquor, mix
with it 1 wineglassful of white wine and a little gravy, boil
quickly till reduced to half, then mix with it a little brown
sauce✪ Braised Calf’s Liver, and stir over the fire a few minutes longer. Sprinkle
in a little pepper and salt, strain the sauce, pour it over
the liver, and serve.
(2) Procure a fine white Calf’s Liver, lard the upper side
of it with well-seasoned strips of bacon, and put it in a sauce-
pan with some trimmings of veal, turnips, carrots, two or
three thin slices of bacon, two or three shallots, a clove of
garlic, bottle of white wine, and some broth. Cover with
thin slices of bacon, put on the lid, with some live embers on
the top, and let it cook slowly. When done, put the liver
on a hot dish, strain the gravy through a colander, then boil
it till reduced to one-half ; thicken it with a little flour, pour
it over the liver, and serve.
Page 90 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Larded Calf’s Liver with Onions. — Take about one-third as much bacon or salted pork as you have liver, cut it in thin strips the size of a pencil, and draw it through the liver with a larding-needle ; the strips should be very close together, and done in such a manner that the slices can be cut across them after cooking. Put the liver in a baking-dish with plenty of veal- or beef-dripping, lay a sheet of greased paper on the top, and bake for half-an-hour or more, according to size. When cooked, cut the liver in slices, put them on a hot dish, pour onion sauce over, and serve.
Bewitched Calf's Liver. — Chop finely 3 lb. of liverr with lib. of salted pork. Mix with it 1 breakfast-cupful of grated breadcrumb, 2 teaspoonfuls of salt, 2 teaspoonfuls of black pepper, 1 saltspoonful of red pepper, and two well-beaten eggs. Mix all together, put it into a tin mould, and tie a cloth over the top; stand it in a saucepan with some cold water, and let it boil for two hours. Take the mould out of tho water, put it in a moderate oven to dry. When cold, turn the contents on a dish, and serve.
Braised Calf’s Liver. — (1) Remove the skin, spleen, and gall from a very white Calf’s Liver; interlard it inwardly with some well-seasoned fillets of ham and fat bacon: the larding should be done in such a way that tho fillets do not cross the top surface. Put the liver in a basin with some trimmings of truffles, a bay-leaf, a few sprigs of parsley and thyme, and a little salt and spices. Let it remain in this for two hours, then wrap the liver and seasonings up in a large piece of pig's caul, and tie it securely with string. Place a good-sized lump of lard in a stewpan, and when boiling put the liver in ; fry it for fifteen minutes, then put the lid on the stewpan with some live embers on the top, move the stewpan to the side of the fire, and braise the liver for one hour, turning it every now and then. Peel and scald two dozen small onions and two dozen small carrots, put them in with the liver, the onions on one side and the carrots on the other, sprinkle in a little salt, put the lid on the stewpan again, with a fresh supply of live embers on the top, and finish cooking by the side of a moderate fire for another hour. Take out the liver, drain it, put it on a hot dish, and arrange the vegetables tastefully round it. Skim the fat off the cooking-liquor, mix with it 1 wineglassful of white wine and a little gravy, boil quickly till reduced to half, then mix with it a little brown sauce, and stir over the fire a few minutes longer. Sprinkle in a little pepper and salt, strain the sauce, pour it over the liver, and serve.
(2) Procure a fine white Calf’s Liver, lard the upper side of it with well-seasoned strips of bacon, and put it in a saucepan with some trimmings of veal, turnips, carrots, two or three thin slices of bacon, two or three shallots, a clove of garlic, bottle of white wine, and some broth. Cover with thin slices of bacon, put on the lid, with some live embers on the top, and let it cook slowly. When done, put the liver on a hot dish, strain the gravy through a colander, then boil it till reduced to one-half ; thicken it with a little flour, pour it over the liver, and serve.
Records on this page
Bewitched Calf’s LiverBraised Calf’s Liver