Minced Calf’s Liver. — Chop finely about 1 Jib. of Calf’s Liver, a
small onion, and Jib. of fat bacon. Put the onion and bacon
in a stewpan with a small piece of butter, and stir it over the
fire for five minutes, then put in the liver, dust it with salt and
pepper, and any kind of seasoning that may be liked, and stir
the whole over the fire for ten minutes. Turn the mixture
on to a dish, leave it until cool, then mix three beaten eggs✪ Minced Calf’s Liver
with it. Sew a caul into a bag, put the mince into it, and
fasten it at the end. Put a good-sized lump of butter in a
saucepan, melt it, then put in the bag, place the lid on the
saucepan, and steam it for an hour, turning it occasionally.
When cooked, take the caul out of the saucepan and leave it
until cold before serving.
Quenelles of Calf’s Liver.— Pound lOoz. of white firm Calf’s
Liver with 2 table-spoonfuls of fine herbs, pass all through a
sieve into a basin ; work with a spoon 5oz. of slightly-warmed
butter, two whole eggs, and the yolk of one ; when frothy,
mix in 1 table-spoonful of flour, 1 teacupful of breadcrumbs,
and the pounded livers, and sprinkle pepper and salt✪ Quenelles of Calf’s Liver over.
Take small quantities of the preparation with a table-spoon,
and drop it into a saucepanful of boiling salted water. When
the water begins to bubble, move the saucepan to the side of
the fire. When set, take the quenelles out, drain them, put
them on a hot dish, sprinkle some breadcrumbs fried in butter
over them, and serve.
Roasted Calf’s Liver. — (1) Procure a moderate-sized white
Calf’s Liver, lard it inwardly with seasoned bacon and fillets of
truffles; lard also the upper surface with finely-cut bacon,
leaving both ends without larding. Put the liver in a bowl
with some trimmings of raw truffles, a few sprigs of parsley,
a little fine herbs, a sprinkling of pepper and salt, and a little
oil. In two hours’ time take the liver out, wrap it with
the seasoning in oiled paper, tie it securely at each end with
string, run an iron skewer through it, and fix it on the spit.
Roast the liver in front of a clear fire, basting continually.
In about one hour and twenty minutes’ time, take the paper
off, and glaze the liver with a paste-brush. Peel and cut five
small, black, raw truffles in dice, and put them in a sauce-
pan. Put the trimmings in another saucepan with J- pint of
white wine ; boil the liquor quickly till reduced to one-third,
then strain it into the saucepan containing the truffles; stir
in a little rich brown sauce✪ Roasted Calf’s Liver to thicken it, and boil for seven
or eight minutes. Put the liver on a hot dish, pour the truffle
sauce over it, and serve.
Page 97 · 3 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
Minced Calf’s Liver. — Chop finely about 1 Jib. of Calf’s Liver, a small onion, and Jib. of fat bacon. Put the onion and bacon in a stewpan with a small piece of butter, and stir it over the fire for five minutes, then put in the liver, dust it with salt and pepper, and any kind of seasoning that may be liked, and stir the whole over the fire for ten minutes. Turn the mixture on to a dish, leave it until cool, then mix three beaten eggs with it. Sew a caul into a bag, put the mince into it, and fasten it at the end. Put a good-sized lump of butter in a saucepan, melt it, then put in the bag, place the lid on the saucepan, and steam it for an hour, turning it occasionally. When cooked, take the caul out of the saucepan and leave it until cold before serving.
Quenelles of Calf’s Liver.— Pound lOoz. of white firm Calf’s Liver with 2 table-spoonfuls of fine herbs, pass all through a sieve into a basin ; work with a spoon 5oz. of slightly-warmed butter, two whole eggs, and the yolk of one ; when frothy, mix in 1 table-spoonful of flour, 1 teacupful of breadcrumbs, and the pounded livers, and sprinkle pepper and salt over. Take small quantities of the preparation with a table-spoon, and drop it into a saucepanful of boiling salted water. When the water begins to bubble, move the saucepan to the side of the fire. When set, take the quenelles out, drain them, put them on a hot dish, sprinkle some breadcrumbs fried in butter over them, and serve.
Roasted Calf’s Liver. — (1) Procure a moderate-sized white Calf’s Liver, lard it inwardly with seasoned bacon and fillets of truffles; lard also the upper surface with finely-cut bacon, leaving both ends without larding. Put the liver in a bowl with some trimmings of raw truffles, a few sprigs of parsley, a little fine herbs, a sprinkling of pepper and salt, and a little oil. In two hours’ time take the liver out, wrap it with the seasoning in oiled paper, tie it securely at each end with string, run an iron skewer through it, and fix it on the spit. Roast the liver in front of a clear fire, basting continually. In about one hour and twenty minutes’ time, take the paper off, and glaze the liver with a paste-brush. Peel and cut five small, black, raw truffles in dice, and put them in a saucepan. Put the trimmings in another saucepan with J- pint of white wine ; boil the liquor quickly till reduced to one-third, then strain it into the saucepan containing the truffles; stir in a little rich brown sauce to thicken it, and boil for seven or eight minutes. Put the liver on a hot dish, pour the truffle sauce over it, and serve.
Records on this page
Minced Calf’s LiverQuenelles of Calf’s LiverRoasted Calf’s Liver