Galf's Xiver

Ingredients

• One and one-half pounds of calfs liver
• one-quarter pound of bacon
• one teaspoonful of mixed herbs
• one teaspoonful of salt
• one-half teapoonful of pepper
• yolks of two eggs
• one teacupful of cream

Method

1. 1

   Place the liver in a saucepan over the fire, covering it with cold water, and let it boil for three-quarters of an hour.

2. 2

   Allow it to cool, then grate it fine.

3. 3

   Mix the grated liver with finely chopped bacon, herbs, pepper, salt, beaten yolks, and cream.

4. 4

   Heat in a saucepan over a slow fire, stirring until hot but not boiling.

5. 5

   Serve on a hot dish.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 90. The excerpt below is the record exactly as published.

Galf's Xiver. — One and one-half pounds of calfs liver, one-quarter pound of bacon, one teaspoonful of mixed herbs, one teaspoonful of salt, one-half teapoonful of pepper, yolks of two eggs, one teacupful of cream

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