Calf’s-Liver Salad
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 94. The excerpt below is the record exactly as published.
Calf’s-Liver Salad. — Put lib. of Calf’s Liver in a baking- dish, with a small quantity of butter to baste it with, and bake. When cooked, leave the liver till cold, then cut it into pieces lin. square. Wash some cabbage lettuces, put in the pieces of a Calf’s Liver, pour a remoulade dressing over
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