Calf's Liver on Toast

Ingredients

• Cut a pound of calf's liver into slices
• Melt a heaping tablespoon of butter
• add three tablespoons of boiling water
• Season with paprika
• Season with salt
• serve on rounds of toast

Method

1. 1

   Cover liver with boiling water, drain, wipe, and chop fine.

2. 2

   Melt butter in a saucepan, add boiling water, then liver.

3. 3

   Cover and simmer for one hour, stirring occasionally.

4. 4

   Season and serve on toast.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 12. The excerpt below is the record exactly as published.

Cut a pound of calf's liver into slices and cover with boiling water; drain; wipe with cloth and chop fine. Melt a heaping tablespoon of butter in a saucepan and add three table- spoons of boiling water; into this put the liver, cover, and let simmer one hour, stirring occa- sionally. Season with paprika and salt, mix thoroughly and serve on rounds of toast. 60 COMFORT OF THE FAMILY This is a particularly delectable dish to serve with baked potatoes. Creamed finnan haddie is also delicious with potatoes; then sometimes, when the family craves fish, I pile flakes of snowy boiled cod, haddock or halibut on a platter, give it a liberal, very liberal, covering of cream sauce, over that sprinkle buttered crumbs, and brown it in the oven. When it emerges piping hot it is a dish which would tempt the most exacting. Chipped beef and cream is an easily pre- pared offering, and when the beef is cut very fine with scissors and the whole concoction poured aroimd a mound of scrambled eggs, it appeals even to the hypercritical. If there is a left-over of rare roast beef it is cut in thick slices, delicately broiled, seasoned with sal

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