Calf's Liver and Bacon

Ingredients

• 1 calf's liver
• Little flour
• 3 tablespoonfuls dripping
• Pepper
• salt

Method

1. 1

   Wash the liver and cut away all the skin, gristle, etc.; cut the liver into pieces about three inches long, two inches wide and one inch thick, dry in a nice clean cloth, dredge a little flour over it, season with pepper and salt; put the dripping in the pan; when it is hot and bubbling put in the liver and fry a nice dark brown; pour away nearly all the dripping, dredge a little flour in the pan, pepper and salt, and put on the fire; allow to brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 43. The excerpt below is the record exactly as published.

pepper and salt, and add to the onions, cover with stock, if you have it, or water, mixed with a little beef extract, put in the bunch of herbs ; stew for one hour and a-half to two hours, take out the herbs, add a tablespoonful of ketchup and thicken with a little flour. 236— MINCED VEAL AND POACHED EGGS. Remains of cold veal Chopped parsley 1 onion Pepper and salt 1 tablespoonful of Worcester- Eggs shire sauce Mode. — Put the veal with the onion through the mincing machine, chop the parsley very fine, put it all, with the pepper, salt and sauce, into a saucepan, and a cupful of water ; allow it to simmer for an hour. Dish up with small triangles of toast and poached eggs on the top. 237— VEAL CUTLETS 2 lbs. loin veal Breadcrumbs 1 egg Pepper and salt Flour Chopped parsley. Mode. — Cut the veal away from the bone in pieces of about half an inch thick, flatten with the chopper, sprinkle with pepper and salt, and squeeze a little lemon over them, dredge with flour, dip in the egg (which you must have Veal well beaten), then into the breadcrumbs, into which you mix a teaspoonful of chopped parsley, put into a pan with boiling dripping, and fry for twenty minutes ; keep turning the cutlets often to prevent burning. Veal must be very well cooked. Serve on pieces of toast with slices of lemon. 238— FEIED VEAL AND MUSHROOMS. Eemaiiis of cold veal Pepper and salt 1 tin mushrooms (if cannot Floiir get fresh) 1 tablespoonf ul of butter j- pt. of milk. Mode. — Put on the milk to boil, adding pepper, salt and the butter, thicken with a little flour, then add the mushrooms ; cut the veal in nice thin slices and fry in a little butter ; dish on a hot dish and pour the mushrooms over it. If you have fresh mushrooms stew them with the milk, and when the mushrooms are cooked thicken with a little flour. 239— EAGOUT OF VEAL. Eemains of cold veal 6 cloves 1 onion Pepper and salt 2 carrots Wineglass of port wine 2 turnips Flour. 2 teaspoonfuls of paw-paw sauce. Mode. — Cut up the vegetables in square dice, put them in a saucepan with one pint of water, cloves, pepper and salt, bcil for on"e hour, cut up the veal in pieces of about two inches long and half an inch thick, add to the vegetables, boil for another hour, thicken with a little flour, then add the port wine and sauce. Serve with mashed potatoes. 240— FEIOASSEE OF VEAL. Eemains of cold veal 2 onions i pt. of milk Pepper and salt Flour. Veal. Mode.-- -Slice the onions and put on in a saucepan with half a pint of water, pepper and salt ; boil until the onions are cooked, then slice the veal into thin slices, put in the saucepan and boil for half an hour, then add the milk and boil again ; when boiling thicken with a little flour. 241— YEAL AND HAM PIE. 2 lbs. cold veal 3 hard-boiled eggs J lb. lean ham Pepper and salt Some herbs. Mode. — Cut the veal and ham into small pieces, put a layer of veal, then an egg cut into eight pieces, a layer of ham, pepper and salt, and so on till the pie-dish is full ; half fill the pie-dish with water, cover with a nice pu:ff paste and bake. When the paste is cooked the pie ought to be ready for use. It is sometimes better to put the veal and ham into the oven without the pastry, as it is much nicer to be a little more cooked, but be sure you cover with a plate or a dish. 242— STEWED CALF'S FEET AND EICE. 4 calf's feet 2 pieces ginger 2 onions Pepper and salt 12 cloves Large cupful rice Mode. — Wash the feet thoroughly in boiling water, put into a saucepan with sufficient water to well cover them ; peel the onions and stick the cloves in them, put them with the ginger into the saucepan and allow all to boil for three hours ; if the bones do not come away from the meat freely, boil a while longer ; take out all the bones and the onions, put in the rice, with plenty of pepper and salt, and boil again for three quarters of an bour. Should it appear too dry add a little more water. Dish up and serve very hot. Veal 243— STEWED CALF'S FEET (with Lemon Sauce and Forcemeat Balls). 4 calf's feet Ginger 2 knuckles of veal Juice of 8 lemons 3 onions 6 eggs Parsley 2 cupfuls of breadcrumbs 1 teaspoonful marjoram 2 teaspoonf uls paw-paw sauce. Mode. — Wash the calf's feet thoroughly in boiling water; put them on to boil with the knuckles of veal and two sliced onions, ginger, sauce, pepper and salt, allow to boil for four hours ; take out all the largest of the bones and skim off every particle of fat. To Make Forcemeat Balls. — Take about half pound of veal, put through the sausage machine, also one large onion ; soak three quarters of a pound of breadcrumbs in a little milk ; wring out in a clean cloth, add to them the veal, onions, a fcablespoonful of chopped parsley, a tea- spoonful of marjoram, pepper and salt, three eggs and a tablespoonful of butter. Mix all together, form into small bails, put in with the calf's feet and boil for an hour. Lemon Sauce. — Squeeze eight lemons into a basin ; put in as much of the liquor from the calf's feet as you have lemon juice, beat up six eggs and add, stirring the one way briskly all the time. Put into a small saucepan and boil ; be sure to keep stirring all the time and the one way, otherwise it will curdle ; also be sure to add the egg to the lemon, not the lemon to the egg. Serve the sauce in a sauce boat separate from the stew, as some people may not like the sauce. 244— CALF'S FEET BEAWN. 4 calf's feet 12 whole peppers 2 knuckles of veal 8 cloves Saltspoonful cayenne Teaspoonful mixed spice Tablespoonful of salt Bunch of herbs. Veal. Mode. — Boil the knuckles of veal with the calf^s feet in enough water to well cover them all, add the cayenne, salt (more if required) whole pepper, spice, cloves and herbs, allow to boil for six hours ; take out all the meat and put it in a presser, screw down very tight ; if ice is not obtainable put it where it will get cool and set ; turn out of the presser and cut with a very sharp knife. The liquor can be cleared with the whites and shells of two eggs and strained, it makes excellent aspic jelly. 245— CIALE'S LIYEE AND BACON. 1 calf's liver Little flour Pepper and salt 3 tablespoonfuls dripping

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