Calf's Liver Rolls

Ingredients

• half a pound of sausage-meat, or chopped raw veal
• a raw egg
• two tablespoonfuls of flour
• enough butter or beef-dripping

Method

1. 1

   Season liver slices and spread with seasoned sausage meat.

2. 2

   Roll and tie.

3. 3

   Brown in a frying-pan, then place in a baking dish with potatoes.

4. 4

   Make gravy from drippings and bake until potatoes are done.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 154. The excerpt below is the record exactly as published.

it a tablespoonful of flour, and stir it until the flour is brown, then pour in a pint of boiling water, season the kidney with salt and pepper, and stew it gently for ten minutes ; then add a tablespoonful of finely chopped parsley, and a glass of Madeira, and serve the kid- ney. The entire operation should be finished in about twenty minutes, because kidney grows tough if cooked too long. If the wine and parsley are not available, use instead two tablespoonfuls of any good table sauce or vinegar. FRIED LIVER AND BACON WITH SPINACH. Thoroughly wash two quarts of spinach, trim away the roots and tough stalks, and let it stand in cold water ; slice two pounds of calfs liver about half an inch thick; pour boiling water upon it, let it stand until cool enough to per- mit the skin to be stripped off, then dry it on a cloth, and roll it in flour seasoned with salt and pepper ; slice a quar- 274 PRACTICAL AMERICAN COOKERY. ter of a pound of bacon very thin, put it over the fire in a frying-pan, and fry it until it begins to crisp ; as soon as the bacon is put over the fire, drain the spinach, put it to boil in a large kettle half full of salted boiling water, and boil it fast until it is tender, which will be in about five minutes ; as soon as the spinach is tender, drain it, and throw it into plenty of cold salted water ; as soon as the bacon is crisp, take it up on a hot dish, and keep it hot ; if there is half an inch of dripping in the frying-pan, put in the liver at once, or, if the quantity is scant, add a little lard, and when it is hot put in the liver ; fry the liver brown on both sides, cook- ing it as quickly and thoroughly as possible, and seasoning it with pepper and salt ; when the liver is done, put it on the hot dish with the bacon, and keep it hot. Drain the spin- ach, put it into the frying-pan with the drippings, and stir it over the fire until it is hot ; then turn it out on a hot platter, lay the liver and bacon on the spinach, and serve the dish hot at once. The liver may be fried with the bacon, and served without the spinach. CALF'S LIVER ROLLS. Have a calPs liver sliced in long, even-size slices ; scald it, and strip it off the skin ; lay the slices of liver on the table, and season them with salt and pepper ; season half a pound of sausage-meat, or chopped raw veal, highly with salt, pepper, and any powdered sweet herb except sage ; mix a raw egg with it, and then spread it over the slices of liver ; roll the slices, and tie them with string ; put into a frying-pan over the fire, enough butter or beef-dripping

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