Fegato alia Veneziana
From The gourmet's guide to Europe, 1903
A traditional Venetian dish.
Presented as published in 1903. 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 The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 137. The excerpt below is the record exactly as published.
Fegato alia Veneziana , calf’s liver cut into thin slices, fried with onions in butter, and flavoured with lemon juice
Cook this with the app: pantry check, scaling, and the assistant.