Braised Liver

Ingredients

• liver
• two tablespoons of butter
• two tablespoons of flour
• two cups of brown stock or water
• a minced onion
• a few peppercorns
• some pieces of salt pork

Method

1. 1

   Trim liver in shape, and skewer.

2. 2

   Place in deep pan and place some pieces of salt pork on top, or make lardoons from the pork and lard top.

3. 3

   Put pork trimming in pan round the liver, also a minced onion and little celery cut very fine, a few peppercorns and two cups of brown stock or water.

4. 4

   Cover closely and bake slowly for one and three-quarter hours; uncover and brown one-half hour longer.

5. 5

   Remove liver, strain the liquor and make a brown gravy with it by using two tablespoons of butter and two of flour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 44. The excerpt below is the record exactly as published.

Braised Liver. Trim liver in shape, and skewer. Place in deep pan and place some pieces of salt pork on top, or make lardoons from the pork and lard top. Put pork trim- ming in pan round the liver, also a minced onion and little celery cut very fine, a few peppercorns and two cups of brown stock or water. Cover closely and bake slowly for one and three-quarter hours; uncover and brown one-half hour longer. Remove liver, strain the liquor and make a brown gravy with it by using two tablespoons of butter and two of flour. Melt butter, add the flour and pour on the liquor. Serve round the liver. Fried Tripe in Batter. Make a batter with three-fourths cup flour, one- fourth teaspoon salt, one-half cup milk, one egg well beaten, one teaspoon vinegar, one teaspoon melted but- ter. Wipe tripe, sprinkle with salt and pepper, dip in batter and fry in hot fat; drain and serve. The tripe BEEF. 97 must be boiled until very tender before using in any- way. Broiled Tripe. Honeycomb tripe is best for broiling. Wipe tripe drj% and dip in fine-sifted cracker crumbs. Dip in melted butter, and again in the crumbs. Place on well- greased broiler, and broil for four or five minutes. Expose the smooth side to the fire first for two or three minutes, then turn honeycomb side. Remove to hot platter; butter, salt and pepper, and serve quickly. Tripe in Cream Sauce. Make cream sauce with two tablespoons butter, two tablespoons flour,

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