Calf’s Liver Sauté

Ingredients

• 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 mushrooms
• 1 tea-sp. mushroom ketchup
• 1 table-sp. sherry
• Pepper
• Salt

Method

1. 1

   Wash the liver well in several waters, drain and dry it in a cloth.

2. 2

   Then cut in slices 0.5 inch in thickness, and coat these very lightly with flour.

3. 3

   Melt the butter in a frying or sauté pan.

4. 4

   When quite hot, put in the liver, and fry it gently until well browned and thoroughly cooked.

5. 5

   Then lift the pieces onto a plate and pour away all fat from the pan.

6. 6

   Pour in the stock or gravy, add the mushrooms cut in halves, the wine and seasonings, and stir for a few minutes.

7. 7

   Then return the liver and cook it for 5 minutes in the sauce.

8. 8

   Dish neatly with the gravy poured over and round, and sprinkle with a little finely-chopped parsley.

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.

Calf’s Liver Saute (Foie de Veau Saut6) 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

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