Calf's Liver Braised

Ingredients

• a nice calf's liver
• Yi pound larding pork
• 1 even teaspoonful salt
• 1 teaspoonful pepper
• 2 tablespoonfuls fine-chopped onion
• 1 tablespoonful chopped parsley
• Yt pint of sherry wine
• 1 quart of water
• 2 teaspoonfuls beef extract
• 1 ounce butter
• 1 tablespoonful flour
• 1 gill of cold water

Method

1. 1

   Wash and wipe the liver, cut the pork into strips, mix salt, pepper, onion, and parsley, and roll the pork in this seasoning.

2. 2

   Make incisions in the liver and insert pork strips.

3. 3

   Place remaining pork in a saucepan with a bouquet, onion, carrot, and peppers.

4. 4

   Place liver on top, add sherry and water with beef extract, cover, and cook slowly for 2 hours.

5. 5

   Baste occasionally, then remove liver, strain broth, reduce it, and pour over liver.

6. 6

   Glaze in a hot oven, basting frequently.

7. 7

   Prepare a sauce with butter and flour, add gravy, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 191. The excerpt below is the record exactly as published.

Calf's Liyer^ Braised. — Wash and wipe a nice calf's liyer, cut Yi pound larding pork into finger-thick strips, mix 1 even teaspoon- ful salt with 1 teaspoonf ul pepper, 2 tablespoonfuls fine-chopped onion, 1 tablespoonf ul chopped parsley ; roll the pork in this sea- soning. Then make with a knife incisions in the liver, put in each a strip of pork. Put the remaining pork in a saucepan, add a bouquet, 1 sliced onion, 1 small carrot, and 12 whole peppers; place the liver on top of this, add Yt P^^t of sherry wine and 1 quart of water with 2 teaspoonf uls beef extract, cover with but- tered paper, and cook slowly 2 hours, basting it occasionally. Be- move the liver, lay it in a round pan ; strain the broth, remove fat, and reduce it by boiling to 1 pint ; pour it over the liver, set in a hot oven, basting frequently with its own gravy till it has obtained a nice glaze, then remove to a warm dish. Melt 1 ounce butter in a sauce- pan, add 1 tablespoonf ul flour, stir and cook 3 minutes ; add the gravy from the pan, rinse the pan with a little boiling water, adding this also to the sauce, stir and cook 3 minutes (if too thick add more water or broth), then strain. Pour a little of the sauce over the liver and serve the remainder in a sauce bowl. Garnish with glazed, carrot balls, small glazed white onions, and boiled potato balls. Potted Liver. — Lard a nice calf s liver with larding pork, season with 1 even tablespoonful seasoning salt. Place 2 ounces fine-cut larding pork in a saucepan over the fire, fry light brown ; add 2 ounces butter and the liver, roast until the liver has ob- tained a light brown, turning it frequently; then add 1 pint of broth or boiling water, 2 onions, 1 small carrot, and a bouquet, cover and cook Ys bour ; lastly add Yt pii^t sour cream, continue to cook till done, turning the liver several times. If the gravy should boil away, add more water or cream. Shortly before serving lay the liver on a warm dish; remove the fat from gravy, mix 1 table- 286 MEATa spoonful cornstarch with 1 gill of cold water, add it to the graTy, cook 3 minutes ; add sufficient boiling water or broth to make a creamy sauce ; bcil a few minutes, then strain ; pour 1 gill of sauce over the liver and serve the remainder in a sauce bowl. Serve with potato dumplings and stewed fruit ; or any kind of vegetables may be sent to the table with it. Galfs Liver & la Maitre d'HdteL— Procure a nice calf's liver, cut it into slices, season with 1 even tablespoonful seasoning salt, brush the slices over with melted butter, lay them on a hot broiler, and broil over a moderate fire 4 minutes on each side; spread 2 ounces maitre d'hdtel butter over and serve with French fried potatoes. Cairs Llver^ Broiled.— Gut a nice calf s liver into thin slices, brush over with melted butter, lay on a hot broiler, broil 4 minutes on each side. Broil also 6 thin slices of bacon, lay the bacon on a warm dish ; spread Y4 teaspoonful seasoning butter over each slice of liver, and serve with Saratoga chips. Calf's Llver> Fried. — Season 6 thin slices of calf s liver with 1 even tablespoonful seasoning salt, roll in flour; melt % table- spoonful butter in a frying pan, add 1 tablespoonful lard or fat ; when hot put in the liver, fry 4 minutes on each side, turning often while frying ; arrange on a warm dish and serve with buttered toast. If a gravy is wanted, add to the fat in pan Yt tablespoonful flour

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