Calf's Liver and Bacon

Ingredients

• Cut both liver and bacon into thin slices
• Cut both liver and bacon into thin slices
• a tablespoonful of browned flour
• half a pint of boiling water
• a little salt
• and pepper
• a teaspoonful of Worcestershire sauce

Method

1. 1

   Lay the bacon in the blazer, and when the fat has cooked out, draw the bacon to one side, put in the liver, first peppering each slice and rolling it in flour.

2. 2

   Cook until brown and tender, turning often.

3. 3

   You may serve it as it is, or you may take out the meat, add to the fat in the pan a tablespoonful of browned flour, half a pint of boiling water, a little salt and pepper, and a teaspoonful of Worcestershire sauce.

4. 4

   Let this boil up, and pour over the meat, or return this to the chafing-dish after extinguishing the lamp.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 13. The excerpt below is the record exactly as published.

and pepper. Beat up one egg in a saucer with a tablespoonful of water. Dip each slice of sweetbread first in this and then in cracker dust. Have ready' in the blazer two tablespoonfuls of but- ter, and when this is very hot lay in the sweetbreads. Cook until well browned. 62 Zfy €0afing;©tG0 ^upper LARDED SWEETBREADS, SAUTE. Parboil and blanch the sweetbreads, and run through each four or five thin strips of fat salt pork. Do this with a larding- needle, or a sharp, narrow-bladed knife, and let the ends of the pork project on each side. Have a tablespoonful of but- ter in the blazer, and cook the sweet- breads in this, turning often. Let them cook rather slowly. CREAMED SWEETBREADS. One pair sweetbreads, parboiled, blanched, and cut into small pieces. Half pint cream. One tablespoonful butter. One tablespoonful flour. Salt, white pepper, and a pinch of nut- meg. Melt the butter over boiling water, stir $ Chapter on (Bntxue 63 in the flour, and when this is well mixed, the cream. As soon as the sauce is smooth put in the sweetbreads, season, and cook for five minutes. SWEETBREADS WITH MUSHROOMS. One pair sweetbreads. Parboil, blanch, and slice them. One dozen mushrooms, chopped coarsely. Half pint cream. One gill mushroom liquor. One tablespoonful butter. One tablespoonful flour. Yolks of two eggs. Salt and white pepper. Cook the butter and flour together over boiling water, pour upon them the cream and mushroom liquor. Stir until smooth, and lay in the sweetbreads. Let them cook three minutes, put in the chopped mushrooms and seasoning, and 04 £0e £0afin$::©i6(5 JJupper add the beaten yolks of the eggs very slowly, stirring all the time. Cook two minutes after the eggs are in, and serve. KIDNEYS WITH BACON. Select lamb kidneys, and have them split in half and skewered open with very small skewers, caught through the outer skin. Lay in the blazer half a dozen thin slices of fat breakfast bacon, and cook out the fat ; then draw the bacon to the side of the pan and put in the kid- neys. They will require about six min- utes to cook, and must be turned often. When brown and tender (test them with a fork), they are done. Add then a tea- spoonful of Worcestershire sauce to the gravy, and serve a slice of bacon and a little gravy with each portion of kidney. These should, if possible, be served on thin toast or fried bread. @ Chapter on €ntet& 65 STEWED KIDNEYS. Two pairs kidneys. One cup consomme, or stock. Half small onion, minced. Two tablespoonfuls butter. Salt and pepper to taste. Juice of half a lemon. Split the kidneys, trim off the fat and skin, and cut each kidney into three or four pieces. Heat the butter in the blaz- er, lay in the kidneys, add the onion, the stock, and the seasoning. Cover, and cook about eight minutes. Add the lemon-juice, and serve the kidneys ' on toast or fried bread. KIDNEYS WITH MUSHROOMS. Two pairs lamb kidneys, skinned and quartered. A dozen mushrooms, sliced thin. 66 Zfy C0aftng;©i0(J ^upper One tablespoonful butter. One tablespoonful flour. Half an onion, minced fine. Half pint consomme, or stock. One gill mushroom liquor. Scant teaspoonful Worcestershire sauce. Salt and white pepper. Heat the butter and onion in the blazer, add the flour, and stir until it browns, put in the stock, the mushroom liquor, Worcestershire, and seasoning, and let them simmer two minutes, stirring constantly. Put in the kidneys and mushrooms, and cook for five or six min- utes. Stir often. Serve on toast or fried bread. calf's liver, saute. Half pound of liver, cut into thin slices. Two tablespoonfuls butter. One teaspoonful onion, minced fine. Two tablespoonfuls sherry. (g. Chapter on (BntxhB 67 One tablespoonful mushroom catsup. Salt, pepper, and flour. Heat the butter in the blazer with the onion. Sprinkle the liver with pepper and salt, and coat each slice thickly with flour. Lay them in the butter, and cook to a light brown, turning often. When they are done, either keep them warm over hot water, or else draw them to the side of the dish while you add to the butter the sherry and catsup, and let this boil up once. Lay the liver back in the sauce, extinguish the lamp, and serve. calf's liver axd bacon. Cut both liver and bacon into thin slices. Lay the bacon in the blazer, and when the fat has cooked out, draw the bacon to one side, put in the liver, first peppering each slice and rolling it in flour. Cook until brown and tender, 68 £#e CMm^W gwm* turning often. You may serve it as it is, or you may take out the meat, add to the fat in the pan a tablespoonful of browned flour, half a pint of boiling water, a little salt and pepper, and a teaspoonful of Worcestershire sauce. Let this boil up, and pour over the meat, or return this to the chafing-dish after extinguishing the lamp. calf's liver and bacon

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