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Calf's Liver à la Vénitienne
From Practical household cookery, 1891
Serves 1
Serve immediately for best flavor.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 74. The excerpt below is the record exactly as published.
CALF'S LIVER A LA VENITIENNE. Cut in small slices a calf's liver and put these in a fry- ing-pan in which a quarter of a pound of butter has already been melted with three spoonfuls of salad-oil, two onions shred fine, a little chopped parsley, salt and pepper to taste, fry these on a brisk fire, and stir constantly with a wooden spoon, until the liver is cooked and has assumed a nice bronzed colour, then squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.