Braised Liver

Ingredients

• 1/2 lb. of sheep's liver
• 2 oz. of fat bacon
• 1 carrot
• 1 onion, or 1 doz. button onions
• 1 oz. of flour
• 2 oz. of butter
• Salt to taste
• Pepper to taste
• Bouquet garni (i.e. sprig of thyme, parsley, and bay leaf)

Method

1. 1

   Lard the liver with strips of bacon.

2. 2

   Fry in butter until brown, then remove.

3. 3

   Make a sauce with flour and stock, add vegetables and liver, season, and simmer for two hours.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 60. The excerpt below is the record exactly as published.

salt to taste, and pour this sauce over the liver and bacon. It is then ready for serving. Lessons on Cooking Meat. — Brain Cakes. 153 BRAIN CAKES. Average cost of " Brain Cakes " (about 6 cakes). INGREDIENTS. d. Calf s or sheep's brains (about 5 ozs. ) ........ 3 1 oz. of flour o\ \ oz. of butter o\ Pepper and salt \ \ teaspoonful of chopped parsley f Nutmeg ( 2 sage leaves 2 eggs 3 oz. of bread crumbs 7\ Time required, about two hours. Now we will show you how to make Brain Cakes. 1. We take the brains, wash them well in cold water, to remove all impurities, then put them in a stewpan, cover them with cold water, and add one teaspoonful of salt, and two sage leaves. 2. We put the stewpan on the fire, and when it comes to the boil, we should skim it well, and move it rather to the side of the fire, to boil gently for ten minutes. 3. After that time, we turn the brains on to a plate, and when quite cold, we should cut them up in small pieces. 4. We take a sprig or two of parsley, wash it, dry it, and chop it up finely on a board ; there should be about half a teaspoonful. 5. We place a wire sieve over a plate, take some crumb of bread and rub it through the sieve ; there should be about three otmces of bread-critmbs. 6. We put half an ounce of butter in a stewpan, put it over the fire, and when it is melted, stir in one ounce of flour ; we also add one gill (quarter of a pint) of cold water, and half a teaspoonful of chopped parsley ; we stir it all over the fire, until it boils, and thickens. 7. We now add two ounces of bread-crumbs, and the brains; and take a grater and a 7iutmeg, and give tivo 154 National Training School for Cookery. grates of the nutmeg over the sauce ; add pepper, and salt to taste, and mix all well together. 8. We take an egg, break it, put the white in a cup (it is not required for present use), and add the yolk to the sauce, and stir well over the fire till cooked ; it will take about five minutes. 9. We must then turn the mixture on to a plate, and stand it aside to cool. 10. We put one pound of clarified dripping or lard into a deep stewpan, and put it on the fire to heat : we must be careful it does not burn. 11. When the mixture is quite cold, we divide it into pieces of equal size, and form them into cakes ; we must sprinkle some flour over them, to prevent them from sticking. 12. We break an egg on to a plate, and beat it up slightly with a knife. 13. We dip the cakes into the egg, and egg them well all over with a paste-brush. 14. We take the rest of the bread-crumbs, and cover the cakes well all over with them. 15. We take a frying basket, and arrange the cakes in it ; we must finger them as little as possible, and not allow them to touch each other. 16. When the fat is quite hot, and smoking (we should test the heat of it by throwing in a piece of bread, which should fry brown directly), we put in the frying basket, for two minutes or so, to fry the cakes a pale yellow. 17. We put a piece of whitey-brown paper on a plate, and as the cakes are fried, we turn them on to the paper, to drain off the grease. 18. For serving, we arrange the cakes tastily on a hot dish, and, if liked, garnish them with fried parsley (see Vege- tables, Lesson No. 4, note 20). Lessons on Cooking Meat. — Braised Liver. 155 BRAISED LIVER. Average cost of " Braised Liver* INGREDIENTS. \ lb. of sheep's liver 2 oz. of fat bacon 1 carrot 1 onion, or 1 doz. button onions Bouquet garni (i.e. sprig of thyme, parsley, and bay leaf) .... * 1 oz. of flour Salt and pepper 2 oz. of butter

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