Fricassee of Calves Liver

Ingredients

• two pounds of liver
• a cup of broth
• two small onions
• a spoonful of minced parsley
• pepper and salt
• pepper and salt

Method

1. 1

   Take liver cut into strips two inches wide.

2. 2

   Dredge with flour and fry in dripping until brown, turning frequently.

3. 3

   Stew gently with broth, onions, parsley, and seasoning for fifteen minutes, then pour over the fried liver, cover tightly and simmer for ten minutes longer.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 9. The excerpt below is the record exactly as published.

FRICASSEE OF CALVES LIVER. Take two pounds of liver cut into stripstwo inches wide. Dredge with flour and fry in dripping until brown, turning frequently. Havea cup of broth, with it put two small onions, a spoonful of minced parsley and pep- per and salt. Stew gently fifteen minutes, then pour over the fried liver, cover tightly and simmer only ten minutes longer. Take the liver out on a platter and pour over the gravy. - BEEF OMELET. Four pounds of round beef, uncooked, chopped fine ; six eggs beaten together, six soda crackers rolled fine, a little butter and suet, pepper, salt, and sage ; make two loaves, roll in cracker ; bake one hour, and slice when cold, 38 DORA'S COOK BOOK. MUTTON CHOPS. Cut them nicely, clearing away all ragged ends and edges ; fry fora few moments covered closely, and then dip each piece in cracker crumbs and beaten egg; then lay them ina dripping pan, and put into the oven to bake. Baste often with a little melted butter and water. SWEET BREADS. Scald in salt and water, take out the stringy parts, then put in cold water afew moments ; dry ina towel ; dip in egg and bread crumbs, and fry in butter ; when done place in a hot dish; pour into the pan a cup of sweet cream, a little pepper and salt

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