Fried Calf’s Liver. — (1) Lay a Calf’s Liver in vinegar for
twelve hours to render it firm ; dip it in cold spring water,
and wipe it dry ; cut it in slices, sprinkle sweet herbs crum-
bled finely over it, add popper and salt, and dredge with flour ;
fry in boiling lard or butter, the latter being preferable.
Remove it when fried a good brown, pour away a portion of
the fat, and add 1 breakfast-cupful of water, with a lump of
butter well rolled in flour, in which a table-spoonful of vinegar
and cayenne or lemon-juice has been stirred; boil it up, keeping
it stirred all the while, and serve the liver in it. Slices of fried
bacon should be served with it.
(2) Procure a very white Calf’s Liver, cut it into equal-sized
slices, dip them in flour, and fry in boiling butter till browned.
When done, put the liver on a hot dish, and set it where it will
keep hot while the gravy is being prepared. Finely mince some
sweet herbs and parsley, and put it in the frying-pan with a
little more butter, the juice of a lemon, 1 teaspoonful of flour,
a little water, and pepper✪ Fried Calf’s Liver and salt to taste ; stir and let it boil
gently till the herbs are cooked, then pour it over the liver and
serve.
Fried Calf's Liver and Bacon served with Spinach. — -
Thoroughly wash 2qts. of spinach, trim away the roots and
tough stalks, and let it stand in cold water. Slice 21b. of
Calf’s Liver about iin. thick; pour boiling water upon it. let it
stand until cool enough to permit the skin to be stripped on,
then dry it on a cloth, and roll it in flour seasoned with salt
and pepper. Slice very thin 41b. of bacon, put it over the
fire in a frying-pan, and fry it until it begins to crisp ; as
soon as the bacon is put over the fire drain the spinach, put
For details respecting Culmary Processes, Utensils, Sauces, etc., referred, to, see under their special heads
278
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Calf — continued.
it to boil in a large saucepan of boiling salted water, and boil
it fast until it is tender, wbicli will take about five minutes.
As soon as tbe spinacli is tender, drain it, and throw it into
plenty of cold salted water, and as soon as the bacon is crisp
take it up on a hot dish and keep it hot. There should be Jin.
in depth of fat from the bacon in the frying-pan, or, if the
quantity is scant, add a little lard, and when it is hot put in
the liver, fry it brown on both sides, cooking it as quickly and
as thoroughly as possible, and seasoning it with pepper and
salt. When the liver is done, put it on the hot dish with the
bacon, and keep it hot. Drain the spinach, put it into the
frying-pan with the drippings, and stir it over the fire until
it is ho*-, then turn it out on a hot platter, lay the liver and
bacon on the spinach, and serve hot.
Page 96 · 1 recipe record 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
Fried Calf’s Liver. — (1) Lay a Calf’s Liver in vinegar for twelve hours to render it firm ; dip it in cold spring water, and wipe it dry ; cut it in slices, sprinkle sweet herbs crumbled finely over it, add popper and salt, and dredge with flour ; fry in boiling lard or butter, the latter being preferable. Remove it when fried a good brown, pour away a portion of the fat, and add 1 breakfast-cupful of water, with a lump of butter well rolled in flour, in which a table-spoonful of vinegar and cayenne or lemon-juice has been stirred; boil it up, keeping it stirred all the while, and serve the liver in it. Slices of fried bacon should be served with it.
(2) Procure a very white Calf’s Liver, cut it into equal-sized slices, dip them in flour, and fry in boiling butter till browned. When done, put the liver on a hot dish, and set it where it will keep hot while the gravy is being prepared. Finely mince some sweet herbs and parsley, and put it in the frying-pan with a little more butter, the juice of a lemon, 1 teaspoonful of flour, a little water, and pepper and salt to taste ; stir and let it boil gently till the herbs are cooked, then pour it over the liver and serve.
Fried Calf's Liver and Bacon served with Spinach. — -
Thoroughly wash 2qts. of spinach, trim away the roots and tough stalks, and let it stand in cold water. Slice 21b. of Calf’s Liver about iin. thick; pour boiling water upon it. let it stand until cool enough to permit the skin to be stripped on, then dry it on a cloth, and roll it in flour seasoned with salt and pepper. Slice very thin 41b. of bacon, put it over the fire in a frying-pan, and fry it until it begins to crisp ; as soon as the bacon is put over the fire drain the spinach, put
For details respecting Culmary Processes, Utensils, Sauces, etc., referred, to, see under their special heads
Calf — continued.
it to boil in a large saucepan of boiling salted water, and boil it fast until it is tender, which will take about five minutes. As soon as the spinach is tender, drain it, and throw it into plenty of cold salted water, and as soon as the bacon is crisp take it up on a hot dish and keep it hot. There should be Jin. in depth of fat from the bacon in the frying-pan, or, if the quantity is scant, add a little lard, and when it is hot put in the liver, fry it brown on both sides, cooking it as quickly and as thoroughly as possible, and seasoning it with pepper and salt. When the liver is done, put it on the hot dish with the bacon, and keep it hot. Drain the spinach, put it into the frying-pan with the drippings, and stir it over the fire until it is hot, then turn it out on a hot platter, lay the liver and bacon on the spinach, and serve hot.
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Fried Calf’s Liver