Braised Calf's Liver (as cooked in Italy)

Ingredients

• a fine fresh liver
• 1/2 pound of chopped bacon
• 2 carrots
• 2 onions
• a pint of consomme
• 1 cup of stewed tomatoes
• a tablespoonful of sherry wine
• parsley, thyme, salt, and pepper

Method

1. 1

   Boil and lard the liver.

2. 2

   Cook with bacon, carrots, onions, herbs, and consommé for 2 hours.

3. 3

   Add tomatoes and sherry, strain and reduce sauce, brown liver, and serve with sauce and mushrooms.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.

BRAISED CALF'S LIVER (as cooked in Italy). Boil and lard a fine fresh liver. Put it in a dish with j^ pound of chopped bacon, 2 carrots, 2 onions, parsley, thyme, a bayleaf, salt, and pep- per, and a pint of consomme. Cook 2 hours, add I cup of stewed tomatoes and a tablespoonful of sherry wine

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