Calf's Liver, Creamed

Ingredients

• 2 lbs. of liver
• 5 tablespoons butter
• 1 slice onion
• 3 teaspoons of flour
• cold milk

Method

1. 1

   Cut liver into small pieces, soak in salt water, drain.

2. 2

   Heat butter, cook liver with seasoning, then remove.

3. 3

   Cook onion, add flour, gradually add milk, and cook.

4. 4

   Return liver to pan and stew slowly.

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, CREAMED.— Cut 2 lbs. of liver in small pieces, cover with salt and cold water for IQ minutes, and drain. Heat 5 tablespoons butter, put in the liver, seasoning with salt and pepper, and oook slowly 8 minutes, browning it on all sides; then take up the liver and place it where it will keep warm. Place 1 slice onion in the frying-pan and cook 1 minute; add 3 teaspoons of flour and cook, constantly starring, until it begins to froth. Draw the pan back, gradually add the cold milk

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