Mock Terrapin of Liver

Ingredients

• calf's liver
• good bit of butter
• cayenne pepper
• mustard
• enough warm water to form gravy
• 2 or 3 hard boiled eggs

Method

1. 1

   Take calf's liver, cut in thick slices, season and fry.

2. 2

   Cut with knife in very small pieces, add butter, cayenne pepper and mustard, and enough warm water to form gravy; at the last moment add 2 or 3 hard boiled eggs cut in small pieces.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.

MOCK TERRAPIN OF LIVERi— Mrs. Francis C. Wlhite, Everett, Wash. Take calf's liver, cut in thick slices, season and fry. Cut with knifo in Tery small pieces, add good bit of butter, cayenne pepper and mus- tard, and enough warm water to form gravy; at the last moment add 2 or 3 hard boiled eggs cut in small pieces. A fine luncheon dish. 50 MEATS BAKED LIVER, LARDED — Mrs. A. Decourtieux. Skewer liver into sha.pe, and lard with strips cf fat pork. Surrounii it with vegetables chopped fine. Add to the .boiling water the season- ings and the beef extract. Pour this over liver. Cover and biake for 1 hour and a half. Uncover and bake fifteen minutes more. Remove from the par, add the lemon juice to theliquor, strain over the liver aJid serve. 1 calf's liver, % tb. fat salt pork, 1 carrot, 1 onion, 1 red pep- per, 2 stalks celery, V2 hay leaf, 1 teaspoon beef extract, 2 cups boiling water, 2 tablespoons butter, 2 tablespoons flour, %. teaspoon salt, juice of 1- lemon. VEAL CUTLETS — Mrs. W. F. Jones. Lay the cutlets on a hoard and chop on both sides until they are quite ragged; roll in egg and cracker crumbs; put into a pan where there is plertv of hot fat, and cook rather slowly for 20 minutes, or until they are a nice brown; salt them and place on a platter. Put 1 tablespoon of flour into, fat remaining in the pan, and let cook a few minutes, stirring constantly; then gradually aidd milk until the gravy is of the right consistency. Season, and pour over cutlets, or serve separately. It is best when cutlets are well torowned to cover them and set them bacH for 10 min. longer. VEAL CUTLETS BAKED— Mrs. L. A. Lancel. Put tTie veal ciitlets in a baking dish, sprinkle with salt, pepper, small green onion! cut fine, and a little parsley, tiread crumibs and bits of butter. Ad;di another layer if necessary. Bake about 20 minutes until done and brown on the top. FRICANDEAU— Mrs. L. A. Lancel. Have your butcher lard a piece of veal with the bone removed. Brown your ve^l thoroughly, add a little water, 6 cloves, 6 allspice, 2 laurel leaves, a few mustard

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