Rinderleber gesohmort

Ingredients

• 4 oz. bacon
• pint sour cream
• pint water with a teaspoonful Meat Extract dissolved in it
• I oz. flour
• 4 oz. butter
• I quart milk
• I onion
• Soup herbs
• Salt
• A little spice

Method

1. 1

   Skin the liver, and soak it in the milk for 1.5 hours.

2. 2

   Then lard it with strips of the bacon.

3. 3

   Brown the butter, put into it the liver, salt, spice, onion, and soup herbs.

4. 4

   Stew gently for 1.5 to 2 hours, adding the broth gradually, and finally the cream, thickened with flour.

5. 5

   Pass the sauce through a sieve and pour it over the liver on serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 42. The excerpt below is the record exactly as published.

Rinderleber gesohmort. (Braised Ox Liver.) For 6 Persons, Time of Preparation \ 3 hours^ 2\ lbs. liver. 4 oz. bacon. \ pint sour cream. \ pint water with a teaspoonful Meat Extract dissolved in it. I oz. flour. 4 oz. butter. I quart milk. I onion. Soup herbs. Salt. A little spice

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