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Minced Calf’s Liver
From The encyclopædia of practical cookery, 1890
Serves 4
Serve cold.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 97. The excerpt below is the record exactly as published.
Minced Calf’s Liver. — Chop finely about 1 Jib. of Calf’s Liver, a small onion, and Jib. of fat bacon. Put the onion and bacon in a stewpan with a small piece of butter, and stir it over the fire for five minutes, then put in the liver, dust it with salt and pepper, and any kind of seasoning that may be liked, and stir the whole over the fire for ten minutes. Turn the mixture on to a dish, leave it until cool, then mix three beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.