Risotti

Ingredients

• One lb. calf's liver
• 1/2 lb. of rice
• salt, pepper and cayenne
• 1/2 pint of good brown gravy
• 2 onions
• a blade of mace
• a sprig of parsley

Method

1. 1

   Boil the rice in some stock with the onions, a blade of mace, and a sprig of parsley.

2. 2

   When it is soft and has absorbed all the stock, remove the onions and mace, add to it the gravy, season well with salt and pepper, cut the liver into small pieces, and mix all together, serve piled high on a dish, with slices of tomatoes or fried croutes round.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 24. The excerpt below is the record exactly as published.

One lb. calf's liver, \ lb. bacon, 2 chopped shalots, 1 table- spoonful chopped parsley, 1 tablespoonful lemon juics, pepper and salt to taste, \ pint tomato sauce, butter to fry in. Cut the liver into neat slices, dip in flour, and fry in the butter till a good colour from five to twenty minutes, according to the thickness. Fry. the bacon in slices, then dish up alternately and keep hot. Put the herbs into the frying pan for a minute or two, mix in the tomato sauce, season to taste, boil up, and pour over the liver and bacon. Beef Kidney a la Eugenie. Half lb. beef kidney, \ lb. bacon, 1 chopped shalot, 1 tea- spoonful chopped parsley, \ pint parsley sauce, \ lb. stewed mushrooms, salt, pepper and cayenne to taste, a few drops of Tobasco, 2 oz. butter. Chop up the kidney and bacon and fry in the butter with the shalot, parsley and seasonings for eight or ten minutes, stirring well all the time; strain off the butter and mix into it the parsley sauce, return to the kidneys in the saucepan, make iaoxoM^My hot, add the i MISS CAMEBON'S COOKERY BOOK. 65 Tabasco and turn on to a hot dish. Have the mushrooms chopped and very hot and put them round as a border, decorate with hard boiled yolk of egg rubbed through a sieve. A border of cooked rice can be served instead of mushrooms. Kidneys and Bice. Boil £ lb. of rice in stock with an onion, pepper, salt, and a little cayenne. When the rice is quite tender and has absorbed all the stock, stir into it an egg, and spread it out on a tin 1 inch thick. When cool cut out in rounds 2 inches in diameter and scoop out the centres. Skin, split, and sharply grill some sheep's kidneys, allowing £ kidney to each rewind of rice ; have the rice croutes ready heated in a little clear stock and place J kidney im the centre of each, glaze over quickly with " Liebig Glaze," dish up and pour a rich brown sauce round. If liked, larks can be used instead of kidneys, but they must be gently stewed in the gravy till tender. Kidneys a la Busse. Three sheep's or pig's kidneys, £ lb. rissole mixture or sausage meat, egg and bread crumbs, frying fat, some cooked spinach, £ pint good brown sauce. Skin and split the kidneys, fry them in 2 oz. butter with a teaspoonful of chopped parsley, a chopped shalot, and some pepper and salt for three minutes if sheep's, and five if pig's. Then drain them on paper and allow to cool. Spread some sausage meat on each half, and shape like a cone, egg and breadcrumb and fry in hot fat till a golden brown, dish round a mound of cooked spinach and pour the brown sauce round the dish. Rissoles. Half lb. cold meat passed through a mincing machine, 2 oz. cooked ham passed through a mincing machine, £ pint panada (see Recipe), I teaspoonful chopped parsley, \ \,^%^>«t&>& 66 MISS CAMERON'S COOKERY BOOK. essence of anchovy, salt, pepper, and cayenne to taste. Flavour the panada with the seasonings, anchovy and parsley (and a chopped shalot if liked), mix into it the cold meat and ham, when thoroughly mixed turn on to a plate to cool.' Then divide into equal portions, make into rissoles, using a very little flour on the boards egg and breadcrumb, and fry in hot fat. Dish with fried parsley and any good sauce. N.B. — Fish outlets are made in the same way, using any cold fish instead of meat. Savoury Rissoles (Rissoles au Riz). Mince finely £ ib. cold roast beef or mutton, boil a cupful of rice in some good stock, strain it off and mix it with the meat, flavour with pepper, salt, and a little chopped onion, and spread on a flat dish to cool When cold cut it into small three-cornered pieces and dip them into beaten egg and bread crumbs or vermicelli, fry in plenty of fat and serve. Risotti. One lb. calf s liver stewed till tender, J lb. of rice, salt, pepper and cayenne, J pint of good brown gravy. Boil the rice in some stock with 2 onions, a blade of mace, and a sprig of parsley

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