Calf's Liver Fried

Ingredients

• a piece of calf’s liver weighing about half a pound
• seasoned flour
• half an ounce of butter
• a teaspoonful of 'Lemco'
• a little gravy or stock

Method

1. 1

   Wipe and slice liver, dip in flour.

2. 2

   Fry bacon, remove, and add butter to the fat.

3. 3

   Fry liver until browned, add gravy or stock mixed with Lemco, top with bacon, and cook for five more minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

half an ounce of butter into the chafing dish, and fry in it Chafing Dish Cookery 27 a peeled and chopped shallot ; then put in the tripe, season with salt and pepper, and besprinkle with a dessert-spoonful of flour. Cook whilst stirring for about six minutes, then moisten with a gill of hot milk and two or three table-spoon- fuls of cream. Allow to simmer, stirring often for half an hour longer. More milk or stock may be added if found necessary. A little grated nutmeg is considered an improvement by many. Serve hot with crotitons of fried bread or puff paste crusts (fleurons). Eroileb Calf’s silver. ( Foie de Veau frit.) Wipe a piece of calf’s liver weighing about half a pound, and cut it into slices. Dip each slice into seasoned flour. Fry a few thin slices of bacon in the blazer of a chafing dish, take up the bacon, and add to the fat remaining in the blazer half an ounce of butter, when hot put in the slices of liver, and broil them over a full flame for several minutes, turn the slices occasionally so as to brown them nicely. Pour in a little gravy or stock mixed with a teaspoonful of “ Lemco

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