Calf's Liver, Braised
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 143. The excerpt below is the record exactly as published.
Calfs Liver, Braised. Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry one onion in salt pork fat. Put the liver and fried onion in a braising-pan ; add hot water or stock to half cover, one teaspoonful of salt^ one salt- spoonful of pepper^ and one tahlespoonfal of herbs. Cover, and cook in a moderate oven two hours, basting often. When read}^ to serve, straui the liquor, season with lemon juice^ and pour it over the liver. Calf's Hearty Braised. — Wash, remove the veins and arteries, and stuff with cracker crumbs^ seasoned with onion juice., salt, pepper, and herbs, and moistened with butter. Fig. 30. Calf's Heart. Lard with bacon or salt pork. Dredge with salt and flour. Fry one onion in salt pork fat or dripping ; brown the meat in the pork fat. Cook it as liver is cooked, by the preced- ing receipt. Calf's Head. Scrape and clean a calfs head. Take out the brains and tongue, and put them in cold water. Eemove all the dark membrane from the inside, and the gristle around the nose 16 242 The Boston Cook Booh, and e3^es. Soak two hours in lukewarm water to whiten it. Put the head, tongue, and heart on to boil in cold water, and skim carefully. Add one tahlespoonfal of herbs tied in a piece of strainer cloth, one tahlespoonful of salt^ ^nd 07ie saltspoonful of pepper
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