Calves' Liver Goulasch
From German cookery for the English kitchen, 1906
Serve on a very hot dish with a border of rice or macaroni, or of little roast potatoes. Hand round with pickled cucumbers.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 44. The excerpt below is the record exactly as published.
Calves* Liver Goulasch.) For 6 Persons. Time of Preparation : f hour. i^ lb. calves' liver. I oz. chopped onion. 4 oz. butter. \ tablespoonful salt. I dessertspoonful flour. Pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.