Calf's Liver

Ingredients

• Calf's liver
• salt
• pepper
• flour
• equal parts of butter and drippings
• a spoonful of flour
• a teacupful of water

Method

1. 1

   Cut liver into slices, season, dip in flour, and fry in butter and drippings until browned.

2. 2

   Make a sauce with flour and water from the frying pan and pour over the liver.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 40. The excerpt below is the record exactly as published.

salt with mace, ground cloves and one bay leaf, ad- ding half a pound slice of salt pork cut into squares, two small carrots and one onion. Boil until tender, being care- ful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two table- spoonfuls browned flour, mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing there- from the vegetables and spices to go with the sauce. Slice, and cut into dice shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of 62 Poultry and Game dough and bake in an oven that is not too hot. If a separate pie is desired for each person the baking may be done in small vegetable dishes. Pigeon Pie. Clean and truss three or four pigeons, rub the outside with a mixture o f pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and-but- ter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness, lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large teaspoonful of wheat flour; put in water to nearly fill the pie; lay skewers across the top, cover with a puff paste crust; 'cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put in a moderately hot or quick oven for one hour; when nearly done, brush the top with the yolk of an ^%% beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small birds may be done in this manner. A Brine for Beef, Bacon, Ham and Venison. For each one hundred pounds of meat, use six pounds of salt, six pounds of sugar, and four ounces of saltpeter. Dissolve all in enough water to cover the meat. Sprinkle a little salt over the bottom of the cask before packing the meat. Be sure the brine covers the meat for six weeks. Smoke the ham and bacon, and if kept in hot weather sew in sacks and whitewash. >>-Scr:^^^^;r:^-4 MISCELLANEOUS DISHES Boiled New England Dinner. Take a piece of salt pork and another of corned beef, the size must depend on the number of persons to be served ; about three pounds of each will be sufficient for a family of six. Wash the meat and put on fire in separate kettles, boiling slowly for an hour; take the meat out and pour the liquor from one kettle into the other; put fresh water into the empty kettle, put in both pieces of meat and boil for two hours longer. Skim nearly all the fat off the liquor in which the meat was first boiled, taste it and if too salt to boil vegetables in, pour off some and add fresh water. Cut in quarters a small cabbage, one large or two small turnips, three or four carrots and peel six or eight potatoes, and boil all together in the liquor. In winter, all the vegetables except the potatoes, will require from one and three-quarters to two hours' boiling; in sum- mer about one hour will do; potatoes will boil done in thirty or forty minutes. If you wish to add beets to the dinner, they must be boiled in a separate vessel. When the dinner is done, put the beef and pork on the same platter; drain the Vegetables in a colander and put on the table in covered vegetable dishes. Serve the dinner hot. Prepared mus- tard and grated horseradish are indispensable to a boiled dinner. Tripe. Tripe can be cut in squares and boiled over a quick fire, seasoning with butter, salt and pepper; or it can be boiled tender and then fried in butter, seasoning with salt and pepper. Potted Meats. Take nice lean meat, beef or veal is the best; cut in small squares, put in a kettle, cover with water, add a little salt and boil until tender. When done 63 64 Miscellaneous Dishes take out the meat and put in an earthen or stone dish. Season the stock with salt and pepper, a small lump of butter, a stick of cinnamon and a dozen peppercorns; add half a box gelatine dissolved in a little cold water; boil twenty or thirty minutes, strain, and pour over the meat, mix thoroughly, cover with a plate, put on a weight and set away. When cold cut in slices, garnish with parsley or celery, and serve. This is very nice for luncheon or tea. Broiled Sweet Breads. Trim and wash the sweet breads and broil on a wire broiler over a clear fire ; baste with butter and season with salt and pepper; serve hot. Sweet Breads No. 2. After trimming and washing the sweet breads, put in a stew pan, cover with water, add a pinch of salt and boil until done. Then take up and set aside until they stop steaming, then split, dip in beaten &<g%, then in cracker crumbs and fry in equal parts of butter and fat. Serve hot. Tomato sauce is a nice addition. Calf's Xfiver. Cut the liver in slices, season with salt and pepper, dip in flour and fry in equal parts of butter and drippings. When nicely browned, lay on a platter; put a spoonful of flour in the frying pan and brown in the fat in •which the liver was fried; add a teacupful of water

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