Calf's Liver, Fried

Ingredients

• two pounds of calf's liver
• soak in water
• dip them into flour
• fry them with a little fat
• sprinkle over them a savoury powder
• pour a little stock over the liver
• add the strained juice of a lemon
• a pinch of thyme
• a bay-leaf
• a glassful of light wine

Method

1. 1

   Cut the liver into slices, soak in water, dry, and dip in flour.

2. 2

   Fry in fat until lightly browned.

3. 3

   Sprinkle with a savoury powder of parsley and onions, add stock, simmer, and finish with lemon juice.

4. 4

   Serve hot with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2110. The excerpt below is the record exactly as published.

Calf s Liver, Pried.— Take two pounds of caK's liver. Cut it into shces, and soak these in water for half an hour. Dry them in a soft cloth, and dip them into flour. Fry them with a little fat, and turn them about that they may be equally cooked. When they are lightly browned, sprinkle over them a savoury powder made with equal quantities of chopped parsley and finely-shred young onions, and a little pepper and salt. Pour a little stock over the liver, let it simmer a few minutes, add the strained juice of a lemon, and serve the Hver on a hot dish with the gravy poured over it. If liked, this dish may be enriched by adding a pinch of thyme, a bay-leaf, and a glassful of light wine

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