Calf's Liver with Cream Sauce

Ingredients

• 1 calf's liver
• 1/2 cup stale bread crumbs
• 2 cups thin brown sauce
• 1/2 small onion chopped
• 1/4 pound chopped cold ham
• 1 tablespoon chopped parsley
• Salt and pepper

Method

1. 1

   Prepare liver by pouring boiling water over it and letting it stand.

2. 2

   Drain, wipe, and remove skin.

3. 3

   Fry bacon until crisp, remove, and cook liver in bacon fat until done.

4. 4

   Arrange on a platter, surround with bacon, and cover with cream sauce made in the pan.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 33. The excerpt below is the record exactly as published.

Salt and pepper Chop the onion; fry it in the butter; remove and fry the veal until it is brown. Transfer the meat to the double boiler; cover with milk and cook until tender. Add the curry powder shortly before the meat is done and thicken the milk with flour. Serve in a border of rice. BAKED CALF'S HEAD Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change 78 Planned for a Family of Four MEATS the water; wash and cleanse the head thoroughly. Take out the brains; remove all the skin and blood; tie them in a piece of cheese- cloth and put them with the head into a large kettle of boiling water. Add salt and lioil the head for about two hours, or until the jaw bone can be twisted out of the meat. The brains will be J. Neck C. Ribs 2 Cliuck 7. Loia S, Shoulder 8. Flank 4. Fore shank 0- Lefj 5. Breast jO. Hind shank Diagram of Cuts of Veal cooked in half an hour and should l3e remo^'Gd, but kept hot. 1'ake'out all th^e bones from the head, but keep it as nearly v,'hole as possible. Butter a bakiiig dish; lay the brains in it, then the iicad on them; season plentifully viiih powdered cloves, salt and pepoer- stick small pieces of butter rolled in flour T%-herever there isa' crack or opening, and dust with flour. Mix a little currant ielly with two cups of the broth the head was boiled in, and pour over the head; set in a hot oven and bake until very brown, basting several times. CALF'S LIVF'.l V/ITH CREAM SAUCE Pour boiling water over the slices of liver and let stand five minutes to draw out the blood. Drain, wipe, remove all skm. MEATS Planned for a Family of Four wMte veins and membranes, and dust with flour. Fry several slices of breakfast bacon until crisp; remove them and pour off the fat into a clean frying pan, leaving the salt and sediment. Reheat the fat; put in enough liver to cover the bottom of the pan; cook until done, testing one piece by cutting it with a knife to see whether all pink color is gone from the inside. Arrange the pieces on a hot platter, surround them with the bacon and cover with a cream sauce made in the pan. Pour off all the fat but one tablespoon; add a tablespoon of flour; cook thoroughly and add the cream or mUk. BROILED LIVER Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin^ veins and membranes. Sprinkle with salt and pepper; place in a greased wire broiler and broil from five to eight minutes. Remove to a hot platter; spread with butter and sprinkle with, pepper and salt. LIVER AND BACON Prepare as for broiled liver; sprinlde with salt and pepper and dredge with flour. Cook the bacon until crisp and brown; re- move it and fry the liver slowly in the fat. Cook until thoroughly done but not dried, and make a brown sauce, using the fat in the pan. Serve with the bacon. BRAISED LIVER Calf's or lamb's liver 3 peppercorns 1 carrot 2 whole cloves 1 onion 1 bay leaf 1 stalk celeiy 2 cups stock or water Salt pork Skewer, tie in shape and lard the liver. Cut the vegetables into small cubes; put them in a baking pan with the seasonings and bits left from the lardoons of salt pork; lay the liver on top; pour over all two cups of stock or water; cover closely and bake slowly for two hours, basting occasionally and uncovering the last fifteen minutes. Remove the liver to a platter; surroimd it with the vegetables; then make a brown sauce, using the strained liquor, and pour over all. SO Planned for a TUnT ATQ Family of Four iVir/AJ.O STEWED LIVER Prepare liver as for broiling; cut in small pieces and saute about two minutes in hot fat. Put the pieces in a saucepan with a Kttle water, half a lemon sliced, a pinch each of cinnamon, nut- meg and cloves, and stew gently for twenty minutes. Thicken the juice a little and serve. STUFFED CALF'S LIVER 1 calf's liver V2 cup stale bread crumbs 2 cups thin brown sauce 1/2 small onion chopped 14 poimd chopped cold ham 1 tablespoon chopped parsley

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