Larded and Baked Calf's Liver

Ingredients

• 2 % lbs. of calf's liver in one whole piece
• % lb. of bacon for larding
• 1 carrot
• 1 onion
• 1 small piece of celery
• 5 pepper-corns
• 2 cloves
• 1 bay-leaf
• 1 pt. light white wine
• 1 tbsp. of flour
• % pt. of cream
• Salt, pepper

Method

1. 1

   Boil wine, carrot, onion, celery, pepper-corns, cloves, bay-leaf, and salt for 1.5 hours.

2. 2

   Lard liver, season, and pour boiled mixture over.

3. 3

   Let stand for 10 hours.

4. 4

   Roast liver in butter for 30 minutes, basting frequently.

5. 5

   Add wine mixture and boil, then stir in flour and cream.

6. 6

   Serve with strained gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 27. The excerpt below is the record exactly as published.

LARDED AND BAKED CALF'S LIVER. Quantity for 6 Persons. 2 % lbs. of calf's liver in one 1 carrot whole piece 1 onion Salt, pepper 1 small piece of celery % lb. of bacon for larding 5 pepper-corns ii lb. of butter 2 cloves % pt. of cream 1 bay-leaf 1 tbsp. of flour 1 pt. light white wine

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