Calf’s Liver, Roasted

Ingredients

• 1 lb. calf’s liver
• Bacon fat
• A little flour
• ½ pt. stock
• 4 or 5 small tomatoes

Method

1. 1

   Wash the liver, let it lie in cold salted water for 30 minutes, and then dry it well.

2. 2

   Now wrap the liver in a piece of paper that has been dipped in bacon fat, and place it in a roasting tin with more bacon fat.

3. 3

   Roast in a moderate oven, basting frequently.

4. 4

   A short time before it is ready remove the paper, dredge the liver with flour, season with pepper and salt, and return it to the oven to brown and finish cooking.

5. 5

   When the liver is ready, lift it onto a hot dish, pour away the fat from the tin, add the stock, and make a gravy.

6. 6

   Strain this round the liver and garnish with baked tomatoes.

7. 7

   Serve a purée of potatoes or mashed potatoes separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 383. The excerpt below is the record exactly as published.

1 lb. calf’s liver. 1 table-sp. flour. 1 gill stock or gravy. 1 oz. butter. 1 tea - sp. chopped parsley. 1 gill tinned mush- rooms. 1 tea-sp. mushroom ketchup. 1 table-sp. sherry. Pepper. Salt. Wash the liver well in several waters, drain and dry it in a cloth. Then cut in slices J inch in thick- ness, and coat these very lightly with flour. Melt the butter in a frying or saute pan. When quite hot, put in the fiver, and fry it gently until well browned and thoroughly cooked. Then lift the pieces on to a plate and pour away all fat from the pan. Pour in the stock or gravy, add the mush- rooms cut in halves, the wine and seasonings, and stir for a few minutes. Then return the fiver and cook it for 5 minutes in the sauce. Dish neatly with the,gravy poured over and round, and sprinkle with a little finely-chopped parsley. Note. — The mushrooms may be omitted, and a little finely chopped onion added if liked. Time to cook, J hour. Sufficient for 3 or 4 persons. Probable cost, Is. 2d. 973. Calf’s Liver a la Hongroise (Foie de Veau a la Hongroise) | lb. calf’s liver. A little flour. 2 oz. butter. Salt. Paprika pepper. 2 table - sps. chopped onion. 1 gill cream. Potato balls. Wash the fiver and let it fie in cold water for £ hour. Then cut it in slices rather less than a \ inch in thickness, dry the pieces well in a cloth, season with salt and paprika, and coat them lightly with flour. Melt the butter in a frying pan ; when hot, put in the fiver and fry it carefully until brown on both sides. Then lift out the pieces, arrange them in a circle on a hot dish, one leaning against the other, and keep them hot. Add the chopped onion to the butter in the pan, and cook it about 5 minutes. Moisten with the cream, season to taste, cook a minute or two longer, and pour this sauce over the fiver. Garnish with small potato balls or with plainly boiled potatoes. Sufficient for 3 or 4 persons. Probable cost. Is. 2d. 974. 1 lb. calf’s fiver. Bacon fat. A little flour. Calf’s Liver, Roasted Seasoning. \ pt. stock. 4 or 5 small tomatoes. Wash the liver, let it lie in cold salted water for | hour, and then dry it well. Now wrap the liver in a piece of paper that has been dipped in bacon fat

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