Roast Calf's Liver
From Modern cookery, in all its branches, 1884
Serves 4
French cooks steep liver in vinegar overnight for better texture.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 219. The excerpt below is the record exactly as published.
ROAST CALF S LIVER. Take the whole or part of a fine white sound liver, and either lard it as a fricandeau upon the surface, or with large strips of highly- seasoned bacon in the inside (see Larding, page 181); or should either of these modes be objected to, merely wrap it in a well buttered paper, and roast it from an hour to an hour and a quarter
Cook this with the app: pantry check, scaling, and the assistant.