Braised Calf’s Liver

Ingredients

• a very white Calf’s Liver
• some well-seasoned fillets of ham
• some well-seasoned fillets of fat bacon
• a bay-leaf
• a few sprigs of parsley
• a few sprigs of thyme
• a little salt
• a little salt and spices
• a good-sized lump of lard
• two dozen small onions
• two dozen small carrots
• 1 wineglassful of white wine
• a little gravy
• a little brown sauce

Method

1. 1

   Remove skin, spleen, and gall from liver.

2. 2

   Interlard with ham and bacon.

3. 3

   Marinate with truffles, bay leaf, parsley, thyme, salt, and spices for two hours.

4. 4

   Wrap in pig’s caul, tie securely, and fry in lard for 15 minutes.

5. 5

   Add onions and carrots, season, cover, and braise for another hour.

6. 6

   Drain liver, serve with vegetables, and pour reduced sauce over it.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 90. The excerpt below is the record exactly as published.

Braised Calf’s Liver. — (1) Remove the skin, spleen, and gall from a very white Calf’s Liver; interlard it inwardly with some well-seasoned fillets of ham and fat bacon: the larding should be done in such a way that tho fillets do not cross the top surface. Put the liver in a basin with some trimmings of truffles, a bay-leaf, a few sprigs of parsley and thyme, and a little salt and spices. Let it remain in this for two hours, then wrap the liver and seasonings up in a large piece of pig’s caul, and tie it securely with string. Place a good-sized lump of lard in a stewpan, and when boiling put the liver in ; fry it for fifteen minutes, then put the lid on the stew- pan with some live embers on the top, move the stewpan to the side of the fire, and braise the liver for one hour, turning it every now and then. Peel and scald two dozen small onions and two dozen small carrots, put them in with the liver, the onions on one side and the carrots on the other, sprinkle in a little salt, put the lid on the stewpan again, with a fresh supply of live embers on the top, and finish cooking by tho side of a moderate fire for another hour. Take out the liver, drain it, put it on a hot dish, and arrange tho vegetables tastefully round it. Skim the fat off tho cooking-liquor, mix with it 1 wineglassful of white wine and a little gravy, boil quickly till reduced to half, then mix with it a little brown sauce

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