Braised Calf's Liver

Ingredients

• Braised Calf's Liver
• one-third cup carrots
• one-third cup onion
• one-third cup celery
• two cups hot Brown Stock or water
• a bit of bay leaf
• six cloves
• one spray parsley
• one-half teaspoon peppercorns
• small lardoons

Method

1. 1

   Wipe liver and skewer into shape if necessary.

2. 2

   Draw lardoons through liver, sprinkle with salt, pepper, and dredge with flour.

3. 3

   Surround with vegetables and stock, cover, and cook in a slow oven for two hours.

4. 4

   Remove cover the last half hour to brown the liver.

5. 5

   Serve with Brown Sauce.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 32. The excerpt below is the record exactly as published.

Braised Calf's Liver Rice au Gratin Carrots and Turnips in Cream Sauge Asparagus Salad Custard Pie Edam Cheese Coffee Iced Tea 4 — K CREAM OF ASPARAGUS (For recipe see Page 66.) BRAISED CALF'S LIVER Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water

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