Baked Calf's Liver

Ingredients

• a calf's liver
• one onion
• three or four sprigs of parsley and thyme
• salt and pepper to taste
• strips of bacon
• good brown gravy

Method

1. 1

   Select a fine liver, lard it, put into vinegar with onion, parsley, thyme, and seasoning.

2. 2

   Let it pickle for 24 hours, then roast, basting frequently with vinegar, glaze, and serve with brown gravy.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 91. The excerpt below is the record exactly as published.

BAKED CALF'S LIVER. Take a calf's liver, vinegar, one onion, three or four sprigs of parsley and thyme, salt and pepper to taste, strips of bacon and brown gravy. Select a fine liver, and lard it; put it into vinegar with an onion cut in slices, parsley, thyme and seasoning in the above proportion. Let it remain in this pickle twenty-four hours, then roast, basting it frequently with the vinegar, etc.; glaze it, serve under it a good brown gravy

Cook this with the app: pantry check, scaling, and the assistant.