Calf's Liver Ragout

Ingredients

• Two cupfuls of cooked calf's liver
• a dozen of large olives
• 1 cupful of brown sauce
• 1 tablespoonful of butter
• 1.5 tablespoonfuls of flour
• 1 cupful of the stock
• 1 tablespoonful of Worcestershire sauce
• Season with salt and pepper

Method

1. 1

   Cut liver into blocks, stone and chop olives.

2. 2

   Make brown sauce with butter and flour, add stock, and season.

3. 3

   Add liver and olives, heat through, and serve on toast or platter with fried hominy.

As published

This recipe was extracted from 365 tasty dishes (1906), page 36. The excerpt below is the record exactly as published.

Calf's Lriver Ragout. Two cupfuls of cooked calf's liver, i dozen of large olives, i cupful of brown sauce. Cut the liver into half-inch blocks. Stone the olives and chop moderately fine. To make the brown sauce put i tablespoonful of butter into a saucepan. Stir it over the fire until slightly browned, add i}i table- spoonfuls of flour and continue stirring until well browned. Then turn in i cupful of the stock in which the liver was cooked and stir until it boils. Season with salt and pep- per, adding i tablespoonful of Worcester- shire sauce if liked. Put in the liver and olives. When steaming hot turn out on small slices of toast, or serve on a platter garnished with squares of fried hominy. 23. — Peach Shortcake. Mix together i quart of flour, i teaspoon- ful of salt, I tablespoonful of sugar, 2 large teaspoonfuls of baking powder and rub in ^ of a cupful of butter. Mix to a soft doughy turQ out and roll not quite an inch m August* thick. Cut to fit three pans, brush each with milk and bake in a moderate oren. Split while hot, butter plentifully and spread each piece with peaches cut small. Sprinkle with sugar, and put together in two cakes of three layers each, the crust side of each layer be- ing underneath. Serve with cold boiled custard or a pitcher of cream. 24. — Barbecued Beef. From cold roast beef cut thin slices. Heat together in the chafing dish >^ of a cupful of gravy, 2 tablespoonfuls of tomato catsup, i teaspoonful of Worcestershire or i table- spoonful of walnut catsup and a tablespoon- fuls of sherry. In this lay the sliced meat and serve as soon as heated through. 25. — Stuffed Cucumbers. Use large cucumbers. Pare them and cut into two-inch lengths. With a silver knife or a small spoon scoop out the seeds. Have ready a highly-seasoned mince made of any cold meat, also somewhat more than a cupful of good, brown sauce (which may be made with the meat gravy). Fill the centre of each piece with the mince, stand on end in a 133 August. saucepan and pour round them the hot sauce; Cover and simmer very gently until tender, then dish on buttered toast and pour the gravy over and around them. a6,— Peach Cobbler. Originally a Maryland delicacy, the peach cobbler has become a favorite wherever fresh peaches are obtainable. Pare enough large sweet ones to almost fill a deep pudding dish ; do not halve or pit them but sprinkle with plenty of sugar, then cover with a rich pie crust rolled rather thicker than usual. Bake in a moderate oven for from forty minutes to an hour. 27. — Baked Corn in Pepper Cases. Cut from the cob sufficient boiled com to measure i pint. Scald 6 or 8 bull-nose pep- pers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds. Make a good cream sauce with i tablespoon- ful of butter, i tablespoonful of flour, i cup- ful of thin cream and ^ of a teaspoonful of salt. Fill the pepper shells with the mixed com and sauce, place close together in abak- August ing-dish and bake in a hot oven for half an hour. a8. — Cucumber a la Poulette. Cucumbers make a savory lunch dish when served in a poulette sauce. To }i pint of plain white sauce add 4 cucumbers after par- ing, cutting them in inch pieces and simmer- ing them in salted water for twenty minutes. Cook gently ten minutes in the sauce then add I teaspoonful of lemon juice, i teaspoon- ful of chopped parsley and the beaten yolks of 2 eggs. Stir for a moment then take from the fire. 29. — Potato Quenelles. Boil and mash while hot sufficient potatoes to make 3 cupfuls. Mix with them 2 tablespoonfuls of butter, salt and pepper to taste, 3 tablespoonfuls of cream, i teaspoonful of chopped parsley, 2 tablespoonfuls of chopped boiled ham, and the beaten yolks of 4 eggs. Lastly, add the whites, beaten to a stiff froth. Shape into oval quenelles with two teaspoons, and drop into smoking hot fat. As browned, drain on paper and serve hot. 134 August. 30. — Peach Tapioca. Wash I cupful of fine tapioca, cover with cold water and let soak for one hour, drain- ing off any water which is not absorbed. Turn into a double boiler, add i pint of boil- ing water and cook until clear. Add ^ of a cupful of sugar and i pint of finely cut peaches, cook until the fruit is tender, then turn into a deep glass dish. Serve very cold with cream. 31. — Farcied Tomatoes. From 8 large round tomatoes cut the stem ends; scoop out the insides, place this in a saucepan, stew down until thick, then press through a sieve. In a frying-pan cook slowly together i chopped onion and i tablespoonful of butter. When lightly colored add i^ cupfuls of soft bread crumbs which have been soaked in water for ten minutes then pressed quite dry, ^ of a cupful of finely- chopped mushrooms, i tablespoonful of finely- chopped parsley, i teaspoonful of finely- chopped green pepper, a high seasoning of salt, pepper and thyme and J^ of a cupful of the stewed tomato. Stir for a moment 136 more, fill the tomatoes with the mixture^ cover the top of each with battered cnimbs and place in a very hot oven until browned. Sorve with tomato sauce. 136 SEPTEMBER. I. — Okra and Com Fricassee. In a skillet melt and heat ^ of a cupful of lard or bacon fat. When smoking turn in i pint of sliced okra and stir occasionally until it begins to color. Add 3 cupfuls of sliced raw com, and when it is lightly browned pour ofif nearly all the fat. Dredge in i tablespoonful of flour, stir until it is absorbed, then add ^ of a cupful of milk and stir oc- casionally for fifteen minutes, seasoning to taste. a.— Corn Chowder. Chop fine ^ of a pound of fat sah pork, put into a deep kettle with 2 large white onions chopped fine and cook for ten min- utes without browning. Add i pint of raw potatoes cut into half-inch dice and sufficient boiling water to cover. Cook for ten min- utes, add I pint of com cut or scraped from the ear, salt and pepper to taste and simmer 137 Scptcinbct* for fifteen minutes longer. Have ready i pint of milk made into a thin sauce, with i tablespoonful of butter and i^ tablespoonfuls of flour. A

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