Braised Calf's Liver

Ingredients

• a calf's liver
• a quarter of a pound
• an onion
• half a carrot
• salt
• pepper
• flour
• three pints of stock or water
• one teaspoonful of vinegar
• one of lemon juice

Method

1. 1

   Wash and wipe a calf's liver.

2. 2

   Lard one side of it.

3. 3

   Cover the bottom of the braising pan with slices of salt pork.

4. 4

   Cut an onion and half a carrot in small pieces, and spread over the pork.

5. 5

   Lay the liver on this, and dredge thickly with salt, pepper, and flour.

6. 6

   Cover the pan, and place where it will cook slowly for half an hour.

7. 7

   Add a bouquet of sweet herbs and three pints of stock or water.

8. 8

   Put the pan in a moderate oven and cook for two hours.

9. 9

   Baste frequently with the gravy in the pan.

10. 10

    About twenty minutes before the liver is done, add vinegar and lemon juice.

11. 11

    Strain the gravy over the liver when it is dished.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 187. The excerpt below is the record exactly as published.

salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast Serve immediately. 376 MISS PARLOA'S NEW COOK BOOK. ECONOMICAL DISHES. Calf s Liver, Braised- Wash and wipe a calf's liver. Lard one side of it. Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound. Cut an onion and half a carrot in small pieces, and spread over the pork. Lay the liver on this, and dredge thickly with salt, pepper and flour. Cover the pan, and place where it will cook slowly for half an hour. Add a bouquet of sweet herbs and three pints of stock or water. Put the pan in a moderate oven and cook for two hours. Baste frequently with the gravy in the pan, and salt, pepper and flour. About twenty minutes before the liver is done, add one teaspoonful of vinegar and one of lemon juice

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