Calf's Liver with Cream Sauce

Ingredients

• two pounds of liver
• five table-spoonfuls of butter
• three gills of milk
• three teaspoonfuls of flour
• a sprig of parsley
• a slice of onion
• salt and pepper for seasoning

Method

1. 1

   Cut liver into thin slices and soak in cold water for ten minutes.

2. 2

   Drain and cook in butter until browned.

3. 3

   Remove liver and keep warm.

4. 4

   Cook onion and parsley in remaining butter, add flour, then gradually add cold milk.

5. 5

   Cook, stirring, then add liver and cook slowly for five minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 143. The excerpt below is the record exactly as published.

Calf's Liver with Cream Sauce. Use for six persons two pounds of liver, five table- spoonfuls of butter, three gills of milk, three teaspoon- fuls of flour, a sprig of parsley, a slice of onion, and salt and pepper for seasoning

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