Baked Calf's Liver with Glazed Onions

Ingredients

• a calf s liver weighing about three pounds
• Two tablespoons of chopped parsley
• one pound of cooked ham
• one medium-sized onion
• one cap of bread crumbs
• two raw eggs
• one saltspoonful of black pepper
• one-half teaspoonful of salt
• about one pint broth
• one teaspoonful of flour
• one tablespoonful of batter
• two tablespoonfuls of butter

Method

1. 1

   Make a deep slit in the liver and stuff with a mixture of parsley, ham, onion, bread crumbs, eggs, and pepper.

2. 2

   Sew up the pouch, season with salt and pepper, and place in a pan with broth and flour.

3. 3

   Cook for about one hour in a moderate oven, basting several times.

4. 4

   Serve with glazed onions.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 91. The excerpt below is the record exactly as published.

aked Oalf' b Liver with Glazed Onions Take a calf s liver weighing about three pounds, and on the under side make a long deep slit from the thick end to the thinnest end. Be careful to cut it straight. Staff into this pouch the following mixture : Two tablespoons of chopped parsley, one pound of cooked ham, leaving the fat on, one medium-sized onion, one cap of bread crumbs moistened with a little stock. Chop ali these together and add two raw eggs, one saltspoonful of black pepper, and mix thoroughly. Sew up the pouch closely. Sprinkle the liver with one-half teaspoonful of salt and one-half teaspoonful of pepper. Then put a few very thin slices of fat pork over the top and put in a pan with about one pint broth, adding to it one teaspoonful of flour mixed thoroughly with one tablespoonful of batter. Cook about one hour in a moderate oven. Baste four or five times. Serve on a platter with a garnish of glazed onions round the edge. Strain the gravy through a very fine sieve or cloth and pour over the liver. Glazed OnionB Peel and cook for ten minutes in plenty of boiling salted water one pint of small white onions. Drain and dry thor- 162 MR8. BBELY'a COOK BOOK oughly. Put in a baking pan two tablespoonfuls of butter

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