Liver a la Bourgogne

Ingredients

• a calf's liver
• Season with salt
• and pepper
• a few slices of bacon
• 1 onion
• 1 carrot
• 3 bay-leaves
• 2 sprigs of thyme
• 1 glass of sherry wine
• sprinkle with flour

Method

1. 1

   Season the liver and heat bacon in a saucepan.

2. 2

   Add liver, onion, carrot, bay-leaves, and thyme; cover and brown.

3. 3

   Add sherry, salt, pepper, and sprinkle with flour.

4. 4

   Let simmer for ten minutes.

5. 5

   Serve hot with potatoes.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.

Liver a la Bourgognc. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan ; let get very hot. Add the liver, r onion, i car- rot, 3 bay-leaves and z sprigs of thyme minced fine; cover and let brown a few minutes. June Then add i glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. i6. — Messina Macaroni. Boil some macaroni in salted water until tender. Then &y i onion and 3 cloves of gallic chopped in olive-oil. Add r cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. 17. — Dutch Prune Pudding. Boil prunes until very soft ; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, i cup of bread-crumbs, i teaspoonful of vanilla, J^ cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding- dish and bake in a moderate oven until done. Serve cold. 18.— Irish Beef Stew. Season a piece of fat beef; put in a stew- pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and i onion, sliced. Let cook slowly until tender. Add ^ cup of com and I cup of tomatoes ; season with salt

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