Calf's Liver, Saute

Ingredients

• Half pound of liver
• Two tablespoonfuls butter
• One teaspoonful onion, minced fine
• Two tablespoonfuls sherry
• One tablespoonful mushroom catsup
• Salt
• pepper
• flour

Method

1. 1

   Heat the butter in the blazer with the onion.

2. 2

   Sprinkle the liver with pepper and salt, and coat each slice thickly with flour.

3. 3

   Lay them in the butter, and cook to a light brown, turning often.

4. 4

   When they are done, either keep them warm over hot water, or else draw them to the side of the dish while you add to the butter the sherry and catsup, and let this boil up once.

5. 5

   Lay the liver back in the sauce, extinguish the lamp, and serve.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

calf's liver, saute. Half pound of liver, cut into thin slices. Two tablespoonfuls butter. One teaspoonful onion, minced fine. Two tablespoonfuls sherry. (g. Chapter on (BntxhB 67 One tablespoonful mushroom catsup. Salt, pepper, and flour

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