Calf's Liver and Mushrooms
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 228. The excerpt below is the record exactly as published.
CALF'S LIVER AND MUSHROOMS.— Mix i/4 lb. of butter, the yolks of 3 hard-boiled eggs, and put them into a chafing-dish, adding salt, a very little cayenne pepper, and a pinch of dry mus- tard. When heated, put in 1 calf's liver, cut in small squares, and gently stew in butter and a little water, and add part of can of sliced mushrooms. When it has cooked 5 minutes, add a small glass of Madeira
Cook this with the app: pantry check, scaling, and the assistant.