Larded Braised Calf's Liver

Ingredients

• 2% lbs. calf's liver, whole
• Salt, pepper
• % lb. of bacon for larding
• 1 carrot cut in pieces
• 1 piece of parsley root
• 1 onion, sliced
• % lb. butter
• 1% tbsps. of flour
• 1 bay-leaf
• 3 cloves
• 6 pepper-corns
• 1 pinch of nutmeg blossom
• % pt. red wine or •,hite beer, weiss beer

Method

1. 1

   Lard liver, season, and fry until light brown in butter.

2. 2

   Add flour, onion, carrot, parsley root, and spices, then pour in wine and enough bouillon to cover.

3. 3

   Bake covered for 1.5 hours.

4. 4

   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 BRAISED CALF'S LIVER. Quantity for 6 Persons. 2% lbs. calf's liver, whole 1 bay-leaf Salt, pepper 3 cloves % lb. of bacon for larding 6 pepper-corns 1 carrot cut in pieces 1 pinch of nutmeg blossom 1 piece of parsley root % pt. red wine or •\,hite beer, 1 onion, sliced (weiss beer) % lb. butter 1% tbsps. of flour

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