Liver a la Franqaise

Ingredients

• 3 tablespoonfuls bread crumbs
• Finely chopped fresh mushroom or mushroom powder
• Ismail onion ) finely chopped
• 2 sprigs parsley
• £ teaspoonful salt
• Pinch of pepper
• and nutmeg
• 1^ lb. calf’s liver
• Thin strips of bacon
• ^ pint water or stock
• 1 dessertspoonful Worcester sauce
• Browned crumbs

Method

1. 1

   Cut the liver into slices half an inch thick, and lay on a well-greased dripping tin.

2. 2

   Put some of the mixture on each piece, and lay on each a very thin slice of bacon.

3. 3

   Pour in the water or stock and cook in a rather cool oven for three-quarters of an hour.

4. 4

   If the tin becomes dry, add more liquid.

5. 5

   Place the pieces neatly on a hot dish, add the Worcester sauce to the gravy, boil up, and pour round the liver.

6. 6

   Sprinkle brown crumbs lightly over the bacon.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 14. The excerpt below is the record exactly as published.

Liver a la Franqaise. For the Mixture. 3 tablespoonfuls bread crumbs. Finely chopped fresh mushroom or mushroom powder. Ismail onion ) finely chopped. 2 sprigs parsley I £ teaspoonful salt. Pinch of pepper and nutmeg. 1^ lb. calf’s liver. Thin strips of bacon. ^ pint water or stock. 1 dessertspoonful Worcester sauce. Browned crumbs

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