Fried Calf’s Liver

Ingredients

• Lay a Calf’s Liver
• 1 breakfast-cupful of water
• a lump of butter
• a table-spoonful of vinegar
• cayenne or lemon-juice
• pepper
• salt
• dredge with flour
• sprinkle sweet herbs crumbled finely over it

Method

1. 1

   Lay a Calf’s Liver in vinegar for twelve hours.

2. 2

   Dip it in cold spring water, wipe it dry, cut it in slices, sprinkle with herbs, add pepper and salt, and dredge with flour.

3. 3

   Fry in boiling lard or butter until browned.

4. 4

   Remove, pour away some fat, add water and a lump of butter mixed with flour, vinegar, and cayenne or lemon-juice.

5. 5

   Boil and serve the liver in this sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 96. The excerpt below is the record exactly as published.

Fried Calf’s Liver. — (1) Lay a Calf’s Liver in vinegar for twelve hours to render it firm ; dip it in cold spring water, and wipe it dry ; cut it in slices, sprinkle sweet herbs crum- bled finely over it, add popper and salt, and dredge with flour ; fry in boiling lard or butter, the latter being preferable. Remove it when fried a good brown, pour away a portion of the fat, and add 1 breakfast-cupful of water, with a lump of butter well rolled in flour, in which a table-spoonful of vinegar and cayenne or lemon-juice has been stirred; boil it up, keeping it stirred all the while, and serve the liver in it. Slices of fried bacon should be served with it. (2) Procure a very white Calf’s Liver, cut it into equal-sized slices, dip them in flour, and fry in boiling butter till browned. When done, put the liver on a hot dish, and set it where it will keep hot while the gravy is being prepared. Finely mince some sweet herbs and parsley, and put it in the frying-pan with a little more butter, the juice of a lemon, 1 teaspoonful of flour, a little water, and pepper

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