Liver a la Francaise

Ingredients

• 1 lb. calf’s liver
• 3 tablespoonfuls bread crumbs
• 4 chopped mushrooms
• 1 finely chopped onion
• 2 sprigs of parsley finely chopped
• 1 teaspoonful salt
• pinch of pepper
• pinch of nutmeg
• pint water or stock

Method

1. 1

   Cut liver into slices 1 inch thick.

2. 2

   Grease a tin well.

3. 3

   Mix bread crumbs, mushrooms, onion, parsley, salt, pepper, and nutmeg in a basin.

4. 4

   Sprinkle over each piece of liver, add a tiny slice of bacon, and place in the tin.

5. 5

   Pour water or stock over and bake in a cool oven for half an hour.

6. 6

   Add bread crumbs to brown, arrange liver on a dish, and add Worcestershire sauce to gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 54. The excerpt below is the record exactly as published.

1 teaspoonful Salt, i teaspoonful White Pepper. Butter a pudding dish, and put first a layer of maca,roni, then tomato, then meat and some. onion and seasoning, till dish is full. Cover with bread crumbs, dot bits of butter over, and bake 4 hour. Fried Kidney. 1 Ox Kidney, Dripping, Egg, Elour, Salt, Pepper, Bread. • Cut the kidney into slices, fry it in hot dripping, turning often. Toast a slice of bread, and put kidney round it. Boil the egg hard, and mince the white. Grate the yolk over top, and garnish with parsley. Season kidney with salt, pepper, and a little flour. Kidneys and Tomatoes. Ta^te 4 large ripe tomatoes, wipe them, and put them into a stewpan with an ounce of fat bacon, out into thin pieces. Put the stewpan at the side of the fire, so that the tomatoes can just simmer until tender — which will be in about 10 minutes. Now out in halves 3 sheep’s kidneys, and remove the skins. Chop a small onion finely, mix with it a teaspoonful . of minced parsley, season with salt and pepper, and stir both into an ounce of oiled butter; add a well-beatefi egg, mix well, and dip in the pieces of kidney ; cover them with fine bread crumbs and put them on one side while you proceed with the tomatoes. Thicken a gill of stock with \ ounce of flour, add it to the tomatoes, and simmer again for a few minutes. Now fry the kidneys in boiling lard or dripping, taking care not to brown them too much — they should take only about 3 minutes. Put them on a piece of kit- chen paper to drain off the grease, and then arrange them on a hot dish, and pour the tomatoes, &c., round. Kidney Pudding. 3 Sheep’s Kidneys, 2 teacups Bread Crumbs, 1 teaspoon Suet, finely minced, 1 teacup Milk, 1 Egg, Nutmeg, teaspooit Parsley, Herbs, Pepper and Salt. Skin kidney, add suet, bread crumbs, parsley, a very little thyme. 50 TRIED FAVOURITES COOKERY BOOK. and mitmeg', i teaspoon salt, and | do. ]»epper. Mix, add l)eaten e>gg, and milk. Steam in buttered bowl i hour. Serve with brown saue®. Stewed Kidney. 1 Ox Kidney, 1 Spanish Onion, 1 oz. Butter, 2 tablespoonfuls Flour, 6 Cloves, Water, Salt, Pepper. Wash well the kidney, cut out the hard core, and into the space put the onion, stuffed with the clowes and the Ijutter. Mix the flour with a little water. Burn some sugar in iron spoon. Ovei' this, and on to mixed flour and water, pour enough boiling water to ex- tract colour of sugar, and set the flour. Pour this on the kidney. Stew in saucepan t hours, but covered close. To serve — take up kidney ; if gravy is too thick, add a little water or ketchup, salt, Arc. Strain over kidney, and serve with mashed potatoes. A tasty way of doing: Liver. Place 'in a stewjoan enoaigh beef dripping to fry either a large onion or several small ones. Cut your liver iu nice squares, not too thin ; brown them nicely in the stewpa.n. Add a little boiling water —a brown gravy if yon have it. Stew till tender, and season to taste. Before dishing, thicken the grav\' with cornflour. \ Liver a la Francaise. b Cut 1 lb. calf’s liver into slices inch thick. Grease a tin well. Put into basin 3 tablespoonfuls bread ciannbs, 4 chopped mushrooms, 1 finely chopped onion, 2 sprigs of parsley finely chopped, | teaspoon- ful salt, pinch of pepper and nutmeg-. Sprinkle this over each piece of liver, then put a verj^ tiny slice of bacon on each slice and place in tin. Pour pint water or stock over, and bake in cool oven f hour. Put I tablespoonful bread ci'umbs

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