Braised Calf's Liver a la Bourguignone

Ingredients

• an entire calf's liver
• an ounce of butter
• four bay-leaves
• three branches of thyme
• three cloves
• a sliced onion
• a carrot
• a pint of Spanish sauce
• a claret-glass of red wine

Method

1. 1

   Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot; cook for ten minutes, moisten with a pint of Spanish sauce and a claret-glass of red wine.

2. 2

   Simmer gently for an hour and a half, and take out your calf's liver, which keep very hot.

3. 3

   Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 35. The excerpt below is the record exactly as published.

raised Calf's Liver a la Bourgi- gnone. Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot ; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine

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