Potted Liver

Ingredients

• a nice calf's liver
• 2 ounces fine-cut larding pork
• 2 ounces butter
• 1 pint of broth or boiling water
• 2 onions
• 1 small carrot
• Yt pint sour cream
• 1 tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Lard the liver with pork, season with salt.

2. 2

   Fry pork until light brown, add butter and liver, roast until brown.

3. 3

   Add broth, onions, carrot, and bouquet, cover, and cook for 0.5 hour.

4. 4

   Add sour cream and cook until done.

5. 5

   Remove liver, strain gravy, mix cornstarch with cold water, add to gravy, and cook until creamy.

6. 6

   Serve with potato dumplings and stewed fruit.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 192. The excerpt below is the record exactly as published.

Potted Liver. — Lard a nice calf s liver with larding pork, season with 1 even tablespoonful seasoning salt. Place 2 ounces fine-cut larding pork in a saucepan over the fire, fry light brown ; add 2 ounces butter and the liver, roast until the liver has ob- tained a light brown, turning it frequently; then add 1 pint of broth or boiling water, 2 onions, 1 small carrot, and a bouquet, cover and cook Ys bour ; lastly add Yt pii^t sour cream, continue to cook till done, turning the liver several times. If the gravy should boil away, add more water or cream. Shortly before serving lay the liver on a warm dish; remove the fat from gravy, mix 1 table- 286 MEATa spoonful cornstarch with 1 gill of cold water, add it to the graTy, cook 3 minutes ; add sufficient boiling water or broth to make a creamy sauce ; bcil a few minutes, then strain ; pour 1 gill of sauce over the liver and serve the remainder in a sauce bowl. Serve with potato dumplings and stewed fruit ; or any kind of vegetables may be sent to the table with it. Galfs Liver & la Maitre d'HdteL— Procure a nice calf's liver

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