Baked Liver, Larded

Ingredients

• 1 calf's liver
• 1/2 lb. fat salt pork
• 1 carrot
• 1 onion
• 1 red pepper
• 2 stalks celery
• 1/2 bay leaf
• 1 teaspoon beef extract
• 2 cups boiling water
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• juice of 1 lemon

Method

1. 1

   Skewer liver into shape, and lard with strips of fat pork.

2. 2

   Surround it with vegetables chopped fine.

3. 3

   Add to the boiling water the seasonings and the beef extract.

4. 4

   Pour this over liver.

5. 5

   Cover and bake for 1 hour and a half.

6. 6

   Uncover and bake fifteen minutes more.

7. 7

   Remove from the pan, add the lemon juice to the liquor, strain over the liver and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.

BAKED LIVER, LARDED — Mrs. A. Decourtieux. Skewer liver into sha.pe, and lard with strips cf fat pork. Surrounii it with vegetables chopped fine. Add to the .boiling water the season- ings and the beef extract. Pour this over liver. Cover and biake for 1 hour and a half. Uncover and bake fifteen minutes more. Remove from the par, add the lemon juice to theliquor, strain over the liver aJid serve. 1 calf's liver, % tb. fat salt pork, 1 carrot, 1 onion, 1 red pep- per, 2 stalks celery, V2 hay leaf, 1 teaspoon beef extract, 2 cups boiling water, 2 tablespoons butter, 2 tablespoons flour, %. teaspoon salt, juice of 1- lemon. VEAL CUTLETS — Mrs. W. F. Jones. Lay the cutlets on a hoard and chop on both sides until they are quite ragged; roll in egg and cracker crumbs; put into a pan where there is plertv of hot fat, and cook rather slowly for 20 minutes, or until they are a nice brown; salt them and place on a platter. Put 1 tablespoon of flour into, fat remaining in the pan, and let cook a few minutes, stirring constantly; then gradually aidd milk until the gravy is of the right consistency. Season, and pour over cutlets, or serve separately. It is best when cutlets are well torowned to cover them and set them bacH for 10 min. longer. VEAL CUTLETS BAKED— Mrs. L. A. Lancel. Put tTie veal ciitlets in a baking dish, sprinkle with salt, pepper, small green onion! cut fine, and a little parsley, tiread crumibs and bits of butter. Ad;di another layer if necessary. Bake about 20 minutes until done and brown on the top. FRICANDEAU— Mrs. L. A. Lancel. Have your butcher lard a piece of veal with the bone removed. Brown your ve^l thoroughly, add a little water, 6 cloves, 6 allspice, 2 laurel leaves, a few mustard seeds, 2 good sized carrots cut up, pepper and salt, season highly. Toward last add 1 small glass of white -wine or sherry. When '^one put your meat in a deep, dish arranged with carrots and a few olives, and pour your liquor over it and set aside to cool. Serve cold. Simmer the bone of the veal with meat and use stock for the liquor. FRICANDEAU OF VEAL— Mrs. Robt. H. Menzies. 3 lbs. best veal from the fat side of a leg of vep.!, 2 carrots, 2 large onions, savory herb^, flavoririg of m.a.ce, allspice, 2 bay leaves and pepper to taste, a fe|iv slices fat bacon, 1 pt. of any good stock. Take off the skin, trim the meat evenly into a good shape and m'ake some slits in it. Lard thickly with the bacon fat. Slice the vegetables and put these with the herbs and spices in the middle of a stew pan with a few slices of baqon on top; these should form a mound for the veal to rest on. Lay the fricandreau over the hacon, with a little salt MEATS 51 Bprinkled over it and pour in just enough stock to cover the bacon, etc., without touching the veal. Let it gradually come to the boll, then put it over a slow and equal fire and let it simmer very gently for about 2% hrs. Baste it frequently and a short time 'before serving put it into a brisk even for a few minutes ; skim the fat from the liquor and serve. VEAL PILLAU — Mrs. R. H. Renebome. This is a very savory and economical mode of preparing veal, 3 lbs. cut from the neck and shoulder being used. The other materials need- ed are 1 cup of rice, 3 tablespoons butter or % of a lb. of salt pork, 1 oninn, 3 teaspoons salt, V2 teaspoon pepper, 1 cup strained tomato, and 4 cups boiling water. Cut the veal into small pieces and season well with salt. Chop onion fine, cook in the butter until a light brown, add vr a] p.nd stir until brown, add tomato and 1 cup of the water and sim- mer gently for 1% hrs. Now add the other 3 cups of water, salt, pep- per and rice. Cover closely and simmer, for another hour. The rice will abforb most of the liquid. BREAST OF VEAL (Norwegian Style). Breast of veal, 1 egg, 'bread crumbs, chopped parsley, salt, butter; wash meat in tepid water, hcjl in salted water. When jtender dip in beaten egg, roll in bread crumbs and chopped parsley and salt and brown in frying pan, in butter. VEAL LOAF— Mrs. E. O. Allen. 2% lbs. raw veal, minced with % lb. fat salt pork; add 1 cup fine cracker crumbs, 2 tablespoons butter, 3 tablespoons ■milk, 2 teaspoons salt,

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