Calf's Liver

Ingredients

• One and one-half pound of calf s liver
• one quarter pound of bacon
• one tea-spoonful of mixed herbs
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• yolks of two eggs
• one tea-cupful of cream

Method

1. 1

   Place the liver in a sauce-pan over the fire, covering it with cold water, and let it boil for three-quarters of an hour.

2. 2

   Take it from the water, allow it to cool, and then grate it fine.

3. 3

   Mix the grated liver with chopped bacon, herbs, pepper, and salt.

4. 4

   Beat the yolks of the eggs and cream together, and mix in.

5. 5

   Put all into a sauce-pan over a slow fire, stirring until very hot but not boiling.

6. 6

   Serve on a hot dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 148. The excerpt below is the record exactly as published.

Calf's Liver. — One and one-half pound of calf s liver, one quarter pound of bacon, one tea-spoonful of mixed herbs, one tea-spoonful of salt, one half tea-spoonful of pepper, yolks of two eggs, one tea-cupful of cream

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