Calf's Liver and Mushrooms

Ingredients

• part of a calf's liver
• one-half pound of butter
• the yolks of three hard-boiled eggs
• seasoning of salt
• a very little cayenne pepper
• a pinch of dry mustard
• part of a can of mushrooms
• a small glass of Madeira

Method

1. 1

   Cut liver into small squares.

2. 2

   Mix with butter, yolks, salt, cayenne, and mustard in a chafing dish.

3. 3

   Add liver and mushrooms, cook for five minutes, then add Madeira and serve with hot toast.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 141. The excerpt below is the record exactly as published.

CALF'S LIVER AND MUSHROOMS. Take part of a calf's liver which has been stewed gently in butter and a little water in the morning and cut it into small, even squares. Mix with one-half pound of butter, the yolks of three hard-boiled eggs, put into the chafing dish and add seasoning of salt, a very little cayenne pepper, and a pinch of dry mustard. When heated, put in the liver and part of a can of mushrooms sliced. When it has cooked five minutes add a small glass of Madeira

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