Calf's Liver

Ingredients

• One and one-half pounds of calf's liver
• one-quarter pound of bacon
• one teaspoonful of mixed herbs
• one teaspoonful of salt
• one-half teaspoonful of pepper
• yolks of two eggs
• one teacupful of cream

Method

1. 1

   Boil liver in cold water for 45 minutes, cool, and grate.

2. 2

   Mix with chopped bacon, herbs, pepper, salt, egg yolks, and cream.

3. 3

   Heat gently without boiling and serve hot.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 90. The excerpt below is the record exactly as published.

Calf's Liver.— One and one-half pounds of calf's liver, one-quarter pound of bacon, one teaspoonful of mixed herbs, one teaspoonful of salt, one-half teapoonful of pepper, yolks of two eggs, one teacupful of cream. Place the liver in a saucepan over the fire, and cover- ing it with cold water, let it boil therein for three-quarters of an hour. * Take it from the water, allow it to become per- fectly cool, and then grate it fine upon a carrot grater. Put the grated liver into a bowl, and chopping the bacon very fine, mix it therewith. Add to this mixture the herbs, pepper and salt, beat well together the yolks of eggs and the cream, and mix these in also. Put all into a saucepan, ajid placing this over a very slow fire, stir the preparation until very hot, not at any time allowing it to boil. Serve upon a hot dish. Sheep-head Pie. — One sheep's-head, one-half pound of bacon, one teaspoonful of pepper, one dessert spoonful of salt, two hard boiled eggs. When the sheep's head is cleaned, put it iiito a sauce- pan over the fire, and covering it with . cold water bring . it quickly to the boiling point, and when boiling, skim the surface very carefully. Draw the saucepan to one side of 206 BREAKFAST DISHES. the fire and let its contents simmer, very slowly until the meat will separate from the bones of the head. Take the head from the boiling water, remove the meat from the bones, and cut this into small pieced. Skin the tongue and cut it into small pieces also. Mix the tongue and the meat together, put a layer of the mixture about an inch in thickness into the bottom of a pie dish, cover this with a layer of bacon, and oyer this one of the hard boiled eggs cut in slices. Sprinkle over all some pepper and salt, and repeat the ^ alternating layers of chopped meat, bacon and egg, until the materials are all filled into the dish. -^ Pour over the pie three gills of the liquor in which the head was boiled, cover all with a flaky crust, see page 183, and bake the pie in a quick oven for half an hour. This dish should be served cold. Deviled Turkey.— One pair of turkey legs, one- half teaspoonful of salt, one-half teaspoonful of pepper

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