nut-freesoy-freefish-freeshellfish-free
Calf's Liver a la Terrapin
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 36. The excerpt below is the record exactly as published.
CALF'S LIVER A LA TERRAPIN. Calf's liver, 1. Milk, i/2 pint. Butter, 1 tablespoon. Salt and pepper. Flour, 1 tablespoon. Egg, 1. Madeira, 1 tablespoon. Wash liver, dry and saute slightly, then cut in dice. Melt the butter in a frying pan, stir in the flour till smooth, add milk and stir till it boils. Add liver and seasoning and heat well. Remove from fire and stir in well beaten egg and madeira. Serve piping hot. R. E. L. CREAMED LOBSTER. Butter, 1 tablespoon. Milk. 2 cups. Flour, 1 tablespoon. Large lobster, 1. Salt, pepper and paprika. Melt butter, stir in flour till blended, add milk and stir till thick, add the finely cut meat of the lobster, previously boiled, heat well, season and serve. CREAMED OYSTERS. Milk, 1 pint.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.