Calf’s Liver Bourgeois

Ingredients

• Procure a nice liver from 2½ to 3 lbs.
• Cut 1 lb. of larding-pork
• Put in a braisière one tablespoonful of butter
• half a pint of dry white wine
• one and a half of water
• a bouquet of three sprigs of parsley
• one branch of celery
• one small bay-leaf
• three onions
• two cloves
• one pint of small, new carrots
• a half-pint of small, new onions

Method

1. 1

   Lard the liver with seasoned pork strips.

2. 2

   Brown in butter with pork trimmings.

3. 3

   Remove liver, add flour, cook, then add wine, water, and herbs.

4. 4

   Return liver, cook slowly for 1.5 hours.

5. 5

   Add carrots and onions, cook for another 30 minutes.

6. 6

   Serve liver with vegetables and gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 441. The excerpt below is the record exactly as published.

Calf’s Liver Bourgeois. — Procure a nice liver from 2^4 to 3 lbs. Cut 1 lb. of larding-pork in strips two inches long and not too thick. Sea- son each strip with pepper and salt, then lard the liver. Put in a braisi&re one table - spoonful of butter and the remnants of the trimming and rind of the pork. Place the liver in it, and leave it until nicely brown all over. Remove the liver from the saucepan. Add a dessert-spoonful of flour, cook five minutes, stirring all the time with a wooden spoon. Season with two pinches of salt, two of pepper, half a pint of dry white wine, one and a half of water ; add a bouquet of three sprigs of parsley, one branch of celery, one small bay-leaf, three onions, and two cloves. Put the liver back again in the saucepan ; cook one hour and a half over a slow fire. Add to it, lastly, one pint of small, new carrots and a half-pint of small, new onions

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