Calf’s Liver d la Franpaise

Ingredients

• Choose a firm white liver
• two thin slices of fat bacon
• 1 teaspoonful of chopped parsley
• 1 finely-chopped shallot
• a small lump of butter
• a sprinkling of pepper
• a sprinkling of salt

Method

1. 1

   Cut liver into slices and place in a saucepan with bacon, parsley, shallot, butter, pepper, and salt.

2. 2

   Cover and cook on moderate heat for about an hour and a half.

3. 3

   Serve with boiled gravy and bacon poured over the liver.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 91. The excerpt below is the record exactly as published.

Calf’s Liver d la Franpaise. — Choose a firm white liver, cut it into slices, and put them in a saucepan with two thin slices of fat bacon, 1 teaspoonful of chopped parsley, 1 finely- chopped shallot, a small lump of butter, and a sprinkling of pepper

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