Pickled Calf's Liver
From The encyclopædia of practical cookery, 1890
Serves 4
Great care must be used or the effect will be spoiled.
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 98. The excerpt below is the record exactly as published.
pepper, and the juice of one lemon. Pour the sauce over the liver and serve. (3) Select a white Calf’s Liver, lard it with thick fillets of bacon, sprinkle chopped garlic, herbs, and mixed spice over it, cover with a thick layer of lard, and roast in front of a Calf — continued. clear, moderate fire. Put the liver on a hot dish when cooked, skim the fat off the drippings, squeeze a little lemon-juice in, pour it over the liver, garnish with slices of lemon, and serve. (4) Lard a firm white Calf’s Liver that has been thoroughly cleansed, put it into a pickle composed of vinegar and a few slices of onion, add also a few sprigs of parsley, a little thyme, bay-leaf, and salt
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