Calf's Liver Braised a la Bourgeoise

Ingredients

• a small calf's liver
• two tablespoonfuls of clarified butter
• one sprig of thyme
• two bay-leaves
• half a sliced carrot
• half a sliced onion
• one gill of Espagnole sauce (No. 151)
• a gill of white broth (No. 99)
• two medium-sized, sound, well-scraped, sliced, raw carrots
• two ounces of salt pork cut into shreds

Method

1. 1

   Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablespoonfuls of clarified butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and half a sliced onion.

2. 2

   Turn the liver over and moisten it with one gill of Espagnole sauce and a gill of white broth.

3. 3

   Season with a pinch of salt and half a pinch of pepper, and cook for forty-five minutes.

4. 4

   Strain the sauce into another saucepan, adding to the gravy two medium-sized sliced raw carrots, and two ounces of salt pork cut into shreds.

5. 5

   Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving, decorating with six small onions around the dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 181. The excerpt below is the record exactly as published.

Calf's Liver Braised a la Bourgeoise. — Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablespoonfuls of clarified butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with one gill of Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season with a pinch of salt and half a pinch of pepper, and cook for forty-five minutes. Strain the sauce into another saucepan (meanwhile keeping the liver in a warm place), adding to the gravy two medium-sized, sound, well-scraped, sliced, raw carrots, and two ounces of salt pork cut into shreds

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