Calves' Liver

Ingredients

• 2 lbs. calves' liver
• 4 oz. butter
• I gill cream, thickened with a little flour
• 2 oz. bacon
• teaspoonful chopped onion
• I gill strong broth
• A pinch of pepper
• A pinch of salt

Method

1. 1

   Skin the liver, lard it with the bacon, rub it over with the pepper, salt and onion, and bake it in the oven in a deep pan for 30 minutes in the butter, which must be browned first, adding gradually the broth and cream.

2. 2

   Cut into slices and serve with a border of macaroni and cauliflower.

3. 3

   Sprinkle thickly with Parmesan cheese and pour over it the sauce in which it has been stewed.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 44. The excerpt below is the record exactly as published.

Calves' Liver.) For 6 Persons, 2 lbs. calves' liver. 4 oz. butter. I gill cream, thickened with a little flour. Time of Preparation : i hour. 2 oz. bacon. \ teaspoonful chopped onion. I gill strong broth. A pinch of pepper. A pinch of salt

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