Calves' Liver

Ingredients

• Take a good-sized liver
• strips of fat bacon
• well peppered
• very finely-chopped herbs, as, for instance, parsley and tarragon
• mixed pepper and salt
• put onions into a braising pan
• just enough white wine
• just enough water
• a small lump of fresh butter
• a tablespoonful of chopped parsley
• a tablespoonful of chopped tarragon
• squeeze in a few drops of lemon-juice

Method

1. 1

   Remove the thin skin from the liver, lard it with bacon strips.

2. 2

   Rub with pepper and salt, place onions in a braising pan with fat, sprinkle flour, add liver, bouquet, carrots, and cover with white wine and water.

3. 3

   Simmer for about two hours.

4. 4

   Remove bouquet and serve with gravy.

5. 5

   For a white wine sauce, use the pan drippings, thicken with brown sauce, add butter, parsley, tarragon, and lemon juice, heat, and pour over liver.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 34. The excerpt below is the record exactly as published.

calves’ liver makes a delicious and useful dish ; the ordinary way of pre- paring it in this country with slices of bacon is too well known to need repeating here, but as a small joint it has a much more important appearance and an excellent flavour. Take a good-sized liver, remove the thin skin which covers it, lard it thoroughly, or, better still, pierce it through and through in two or three places, and fill up these places with strips of fat bacon, which can easily be pushed in with a broad end of a large wooden skewer ; the strips of bacon should previously have been well peppered and rolled in very finely-chopped herbs, as, for instance, parsley and tarragon. Rub COOKERY, 86 the liver over with mixed pepper and salt, put onions mto a braising pan with some fat as before, and proceed generally in the same way. After the flour has been sprinkled in, allow it to slightly colour; then put in the meat with a bouquet and some carrots, put some flour over the meat, and just enough white wine and water (a little more of the former than of the latter) to cover. Put on the lid, stand it in the oven, and let it simmer for about two hours, when the gravy will be in a semi-glaze. Remove the bouquet, and serve with the gravy over the liver. It is also delicious when cut in slices with some bacon, and instead of plainly frying serve it with a white wine sauce. This is very simply prepared ; when the liver is don?, stand it on a hot dish to keep hot, put into the pan some white wine, which thicken with a little brown voice, stir the mixture, and let it boil up, then draw the pan off the fire and stir in a small lump of fresh butter and a tablespoonful of chopped parsley and tarragon, squeeze in a few drops of lemon-juice

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