Fried Calf's Liver
From The spirit of cookery, 1895
The osmazome formed during frying enhances the flavor.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 286. The excerpt below is the record exactly as published.
fried. Calf’s Liver fried is an excellent dish, on account of the osmazome which it forms during frying. The slices should be of equal thickness and size, well dredged with flour, and fried thoroughly, but not hard. A favourite addition is fried bacon
Cook this with the app: pantry check, scaling, and the assistant.