Foie de Veau a la Broche

Ingredients

• a nice calf’s liver
• a sheet of well-buttered paper
• a gill of oil
• seasoned with chopped parsley, thyme, bay leaf, onion, and peppercorns

Method

1. 1

   Lard liver, wrap in buttered paper, and roast or cook in the oven for about 1.25 hours, basting frequently.

2. 2

   Serve on a bed of French beans with gravy.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.

Foie de Veau a la Broche. — Wash and well dry a nice calf’s liver, then lard it neatly and evenly with lardoons of French or larding bacon, and wrap it in a sheet of well-buttered paper ; now either roast it or set it on the grid of the baking tin and cook it in the oven for about one and a quarter hours, being careful to keep it well basted over the paper. When cooked it may be served on a bed of French beans with its own gravy round it. It is very often marinaded for a few hours before cooking in a marinade composed of a gill of oil seasoned with chopped parsley, thyme, bay leaf, onion, and pepper- corns

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