Calf's Liver with Cream

Ingredients

• Wash the liver whole
• cut it in slices half an inch thick
• season with pepper
• season with salt
• a tablespoonful of butter
• a teaspoonful of flour
• a coffee-cup of rich cream

Method

1. 1

   Wash and slice the liver, season, and dust with flour.

2. 2

   Fry in butter until light brown, then cut into small pieces.

3. 3

   Stir in flour and cream, boil up, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 30. The excerpt below is the record exactly as published.

Calf's LiTer wifh Cream, Wash the liver whole, wipe it dry and ont it in sliees half an inch thick, season with pepper and salt, and dnst with flour; melt in a frying-pan a tablespoonful of butter or very nice drip- pings, lay in the slices and fry them a light brown; take the frying-pan from the fire and cut the liver into pieoes half an inch square; stir into them a teaspoonfril of floor and a ooffe»- enp of rich cream ; put back on the fire^ give one boil up, stir- ring all the time, and serre. A very nice relish for breakfiMit or supper. * Calf's Liyer with Muihroomi. Wash and wipe the liver, cut it in slices half an inch thidc; season with pepper and salt and dust with flour, fry in a litde butter a light brown, take out the liver with a perforated skim- mer, and place it where it will keep warm, but not cook or dry | put in the frying-pan that you took the liver from, a half a tea* eup of boiling water, wash clean a quart of mushrooms, draii them and put them in the pan, and stew twenty minutes, oi until tender ; chop a bunch of parsley and add to them ; give a boil up and then stir in the liver, thicken with a teaspoon of flour mixed into a paste, stew five minutes and serve. You may add a little cayenne pepper when you put the liver in the paa^ and a little more salt, if needed. * Sweetbrtods Larded. Wash the sweetbreads and put them in a sauce-pan with bail* ing water ; cook them fifteen minutes, or until they are white and firm ; lay them on a dish to cool ; cut strips of ihe fat of pickled pork a quarter of an inch square and about four in^es long, draw these through the sweetbreads, leaving half an iaeb MEATS. 6ft outside at both ends \ brown them in bntter, tnnung tke» unftO a light brown on every side ; if served with green peu, Uj them round a dish and serve the peas in the centre. * Fried Sweetbreads, No 1. Lay them in cold water for an hour ; put in a stew-pan a pint of water, a tablespoonfal of vinegar, a few slices of onion, six peppercorns, two cloves, and a bunch of parsley and thyme; boil all together for three minutes, then put in the sweetbreads, boil them one minute; take them out, throw them into cold water for half an hoir ; lay them on a board, cover tbeiVL with a plate, set a weight on them for a few minutes. Eor Al sweet- breads put in a pan a quarter of a pound of butter, melt it willi a heaping teaspoonfal of flour,

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