nut-freeegg-freesoy-freefish-freeshellfish-free
Baked Calf's Liver, with Stuffing
From The Pattern cook-book, 1890
Serves 6
The stuffing should be prepared at least half an hour before use for better flavor.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 70. The excerpt below is the record exactly as published.
BAKED calf's LIVER, WITH STUFFING. Wash the liver well in cold, salted water. Make an incision in the thickest part with a long, narrow, sharp knife, enlarging the aperture where the blade enters as little as possible, but moving the point of the knife to and fro to increase the size of the cavity inside. Fill with the following stuffing : One pint of bread-crumbs. One table-spoonful of butter. One tea-spoonful of salt. One-quarter of a tea-spoonful of pepper. One-half a small onion. Sage, celery and parsley, if at hand
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.