Baked Calf's Liver
From Standard Paper-Bag Cookery, 1912
Serve hot with a parsley garnish.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 32. The excerpt below is the record exactly as published.
Baked Calf's Liver. — ONE calf's liver washed and dried, slashed and scored inside. Have bread dressing ready well seasoned with onions. Stuff the liver with this and tie with cord. Skewer to liver with toothpicks several pieces of bacon
Cook this with the app: pantry check, scaling, and the assistant.