Calf’s Liver en Matelote
From The bachelor and the chafing dish, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 29. The excerpt below is the record exactly as published.
Calf’s Liver en Matelote. — Cut the liver into rather thick slices and soak for a few moments in cold water. Drain and then dredge with flour and fry a nice brown in butter. In the meantime mince two shallots and put into the stewpan with a sprig of chopped parsley, pepper and salt, and a couple of- cloves. Pour in a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.