Calf's Liver Stewed a l'Italienne

Ingredients

• two pounds of fresh calf's liver
• one ounce of clarified butter
• one peeled and finely chopped, sound onion
• a clove of crushed garlic
• one pinch of salt
• half a pinch of pepper
• half a glassful of white wine
• a gill of Espagnole sauce (No. 151)
• six chopped mushrooms
• a teaspoonful of finely chopped parsley

Method

1. 1

   Cut two pounds of fresh calf's liver into small pieces.

2. 2

   Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped onion, and a clove of crushed garlic.

3. 3

   Season with one pinch of salt and half a pinch of pepper.

4. 4

   Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce.

5. 5

   Add six chopped mushrooms, and cook once more for three minutes.

6. 6

   Serve with a teaspoonful of finely chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 180. The excerpt below is the record exactly as published.

Calf's Liver Stewed a 1'Italienne. — Cut two pounds of fresh calf's liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed garlic. Season with one pinch of salt and half a pinch of pepper. Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and cook once more for three minutes. Serve with a teaspoonful of finely chopped parsley

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