Braised Calf's Liver

Ingredients

• Take a small calf’s liver
• soak it in cold water for about twenty minutes
• about \ ounces of butter
• Prepare a mirepoix of vegetables, viz., onion
• carrot
• bay-leaf
• and herbs. Put these in an earthenware casserole, containing about \ ounces of butter.
• add about half a pint of rich brown sauce
• Then add a glass of sherry or port wine
• the juice of half a lemon
• and a small quantity of finely chopped parsley

Method

1. 1

   Soak the liver in cold water for about twenty minutes, and then drain and wipe it with a cloth.

2. 2

   Insert small thin strips of larding bacon on the surface of the liver.

3. 3

   Prepare a mirepoix of vegetables, viz., onion, carrot, bacon, bay-leaf, and herbs.

4. 4

   Put these in an earthenware casserole, containing about \ ounces of butter.

5. 5

   Fry the vegetables a golden colour; put in the liver and let it brown gently, pour off the fat, add about half a pint of rich brown sauce and a gill of good stock.

6. 6

   Season with pepper and salt, and let simmer gently for about an hour.

7. 7

   Then add a glass of sherry or port wine, the juice of half a lemon and a small quantity of finely chopped parsley.

8. 8

   Boil up, take up the liver, let the liquid reduce, strain and remove the fat.

9. 9

   Replace the liver in the casserole and put it on a dish, sauce over carefully and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

carrot cooked and cut into cubes, two potatoes cooked and cut into dice. Heat all up in a fireproof earthenware casserole. Place the meat on top, sprinkle over a little dissolved meat glaze, cover and cook in the oven for another ten minutes. Serve hot in the casserole. Smotbeveb 36eef wttb TTomatoes. ( Bosuf poeli aux Tomates.) Cut about 1 i or 2 lb. of rump or buttock steak into small slices or thick strips, sea- son to taste with salt and pepper. Melt one ounce of butter in a casserole or pipkin, add a sliced onion and fry 62 Casserole Cookery a little, then put in the beef, sprinkle over a heaped-up table-spoonful of flour, and stir over the fire till all is nicely browned. Next add a pint of stock or water, and a table-spoonful of Holbrook’s Wor- cester sauce. Stir till it boils, remove the scum, and put in four peeled and sliced tomatoes. Sprinkle over also a handful of shredded celery, then cover closely and let it cook slowly over a charcoal fire or in the oven for about an hour. Scotch (Tollops. Mince or chop not too finely one pound of lean mutton or beef. Heat up one ounce of butter in a fireproof casserole, add to it the half of a small finely chopped onion, fry to a light brown, add half-ounce of flour, mix well together, moisten with one gill of good stock, and boil for ten minutes. Add the meat, and cook slowly for half an hour. Season with salt and pepper, add also a little finely chopped parsley, and place on top, just before serving, a few nicely fried bread croutons. Serve hot. Sea ip»tc. Chop finely two oz. of beef suet and mix with it four oz. of flour and a pinch of salt, add enough cold water and work into a fairly firm dough or paste. Cut into slices three-quarters of a pound of gravy beef, put it on a plate, season with salt and pepper, and sprinkle with vinegar. Melt an ounce of butter or dripping in a brown stewing-pan or baking dish, fry in it an onion, peeled and chopped. When of a nice light brown stir in half- ounce of flour, and let it fry till brown. Pour in gently three-quarters of a pint of stock or water and bring to the boil whilst stirring. Now add the seasoned meat and a dessert-spoonful of chopped Casserole Cookery 63 parsley. Skim the stew as it simmers. Roll out the suet paste to a round shape a little smaller than the lid of the stewing pan ; place this carefully on top of the stew, cover the pan with the lid, and let the whole simmer on top of the stove or in the oven for about 1$ hours. JBratseC* (Xalf’s Xtver. [Foie de Veau braisd.) Take a small calf’s liver, soak it in cold water for about twenty minutes, and then drain and wipe it with a cloth. Insert small thin strips of larding bacon on the sur- face of the liver. Prepare a mire- poix of veget- ables, viz., onion, carrot, bacon, bay-leaf, and herbs. Put these in an earthenware casserole, containing about \\ ounces of butter. Fry the vegetables a golden colour ; put in the liver . and let it brown gently, pour off the fat, add about half a pint of rich brown sauce and a gill of good stock. Season with pepper and salt, and let sim- mer gently for about an hour. Then add a glass of sherry or port wine, the juice of half a lemon and a small quantity of finely chopped parsley

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