Calf's Liver, Citizen Style

Ingredients

• Clean and dry a calf's liver
• a quarter of a pound of butter
• three spoonfuls of flour
• a pint of water
• a pint of French white wine
• one onion with two cloves stuck in it
• a 'bouquet garni'
• two dozen new carrots
• one dozen button onions

Method

1. 1

   Lard the liver with strips of fat bacon, season with salt and pepper, and fry in butter for five minutes.

2. 2

   Remove the liver, sprinkle flour in the butter, stir, and add water, wine, onion, and bouquet garni.

3. 3

   Simmer with the liver and carrots for two hours, then add fried onions and simmer for another half hour.

4. 4

   Skim fat, garnish liver with carrots and onions, strain sauce over, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 73. The excerpt below is the record exactly as published.

a ''bouquet garni,'' and a bay-leaf; moisten the lot with one pint and a half of good broth, cover the pan and boil ; then draw the pan away from the fire, and let the liver simmer gently for about an hour and a half, frequently basting it with it-s own liquor, then remove the liver into a stewpan with a little of its liquor and put it in the oven PRACTICAL HOUSEHOLD COOKERY. 173 to glaze properly. Meantime push the saut^-pan on the fire and continue reducing the half-glaze by sharp boiling, and skim off the fat. Then dress the liver in the centre of a dish, make a border of macaroni cheese (No. 88), strain the sauce through a pointed strainer over the liver and macaroni, and serve. Calf's liver cooked as above can also be served with any garnish or pur^ of vegetables instead of macaroni 874. CALFS LIVER, CITIZEN STYLE. Clean and dry a calf's liver as in No. 373, then lard it through with strips of fat bacon, season on both sides with salt and pepper, put it in a saut^-pan with a quarter of a pound of butter and fry it nicely for about five minutes, taking care to give it an even colour all round. Then remove the liver from the saut^-pan and put it on a dish apart Sprinkle three spoonfuls of flour with the butter and stir with a wooden spoon over the fire for five minutes. Add a pint of water, a pint of French white wine, one onion with two cloves stuck in it, and a '' bouquet garni," season with salt and pepper, stir these with a wooden spoon till it boils, then put the liver in with about two dozen new carrots, as near of the same size as possible (scraped and cleaned), and let it simmer with the stewpan three-parts covered for two hours ; then add one dozen button onions

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