Calf’s-Liver Bolls

Ingredients

• 5 lb. of sausage-meat, or chopped raw veal
• a raw egg
• 2 table-spoonfuls of flour
• lqt. of boiling water
• lqt. of small potatoes
• enough butter or beef-dripping to cover the bottom
• season them with salt and pepper

Method

1. 1

   Cut a Calf’s Liver in long, even slices; scald them, and strip off the skin.

2. 2

   Season the liver slices with salt and pepper.

3. 3

   Season the sausage-meat or veal with salt, pepper, and powdered sweet herb, mix with a raw egg, and spread over the liver slices.

4. 4

   Roll and tie them with string.

5. 5

   Heat butter or dripping in a frying-pan, brown the rolls, then place them in a baking dish with washed potatoes.

6. 6

   Stir flour into the frying-pan, brown it, gradually add boiling water, season, boil, and pour over the liver and potatoes.

7. 7

   Bake for about half-an-hour until the potatoes are done, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 94. The excerpt below is the record exactly as published.

Calf’s-Liver Bolls. — Cut a Calf’s Liver in long, even slices; scald them, and strip off the skin. Lay the slices of liver on the table, and season them with salt and pepper. Season 5 lb. of sausage-meat, or chopped raw veal, with salt, pepper, and any powdered sweet herb except sage ; mix a raw egg with it, and then spread it over the slices of liver ; roll the slices, and tie them with string. Put into a frying-pan over the fire enough butter or beef-dripping to cover the bottom, and let it heat; when it begins to brown, put in the rolls of liver and brown them. While the liver rolls are browning, carefully wash lqt. of small potatoes, and when the rolls are brown put them into an earthen baking-dish with the potatoes. Stir 2 table-spoonfuls of flour into the frying-pan, and brown it ; then gradually stir in lqt. of boiling water

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