Curried Calf’s Liver

Ingredients

• Cut 21b. of liver
• two small, sliced onions
• 2 teaspoonfuls of curry powder
• 4 table-spoonfuls of flour
• 1J breakfast-cupfuls of stock
• sprinkle salt, pepper, and a little cayenne over

Method

1. 1

   Fry sliced onions in butter, add liver pieces and fry, adding more butter as needed.

2. 2

   Mix curry powder with flour, add to liver, season, and stir for 2-3 minutes.

3. 3

   Gradually add stock, boil, and serve garnished with croutons of fried bread.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 95. The excerpt below is the record exactly as published.

Curried Calf’s Liver. — (1) Cut 21b. of liver into small, thin pieces. Fry two small, sliced onions in a little butter, then put in the pieces of liver and fry them, adding more butter as required. Mix 2 teaspoonfuls of curry powder with 4 table-spoonfuls of flour, mix it in with the liver, sprinkle salt, pepper, and a little cayenne over ; stir all over the fire for two or three minutes, then add slowly 1J breakfast-cupfuls of stock

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