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Broiled Calf’s Liver with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 221. The excerpt below is the record exactly as published.
sprinkle with salt and pepper and fry in very hot bacon fat until golden brown on both sides — from six to eight minutes. Arrange on a hot platter with a rich tomato sauce around. Garnish with fried bacon and parsley. Potatoes can be served with this dish. Broiled Calf’s Liver with Shirred Butter Foie de Veau grillee au Beurre Select nice fresh liver; slice in thin, even slices; put on a broiler, sprinkle with pepper and salt and broil until nice and brown on both sides. Put on a hot platter; melt half cup of good butter
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