Braized Calf's Liver

Ingredients

• a small calf's liver
• a quart of stock
• a teaspoonful of salt
• a saltspoonful of pepper
• two carrots
• a can of tender peas
• a pint of tender celery
• two tablespoonfuls of butter
• two of flour
• a teaspoonful of kitchen bouquet

Method

1. 1

   Wash and scald liver, place in a pan with chopped vegetables, stock, salt, and pepper.

2. 2

   Bake covered for 2 hours, basting occasionally.

3. 3

   Cook vegetables separately, drain, and combine with liver pan juices.

4. 4

   Prepare sauce with butter, flour, and stock, season, and serve with vegetables and toast.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 7. The excerpt below is the record exactly as published.

BRAIZED CALF'S LIVER Wash and scald a small calf's liver. Place it in a baking-pan, the bottom of which is well covered with chopped carrot, onion and half a cup- ful of chopped celery tops; add a quart of stock, a teaspoonful of salt and a saltspoonful of pep- per. Cover the pan and bake the liver in a moderate oven for two hours, basting once or twice. While the liver is baking cook in a separate pan two carrots cut in blocks; heat a can of tender peas, and boil carefully a pint of tender celery. Dish the liver, drain the water from the vegetables to the pan in which the liver was cooked; boil rapidly for ten minutes while you rub together two tablespoonfuls of butter and two of flour; add a pint of water from the pan, stir until boiling, and then add a teaspoonful of kitchen bouquet, a level teaspoonful of salt and a saltspoonful of pepper

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