Roasted Calf’s Liver

Ingredients

• Procure a moderate-sized white Calf’s Liver
• lard it inwardly with seasoned bacon
• fillets of truffles
• a few sprigs of parsley
• a sprinkling of pepper
• a little fine herbs, a sprinkling of salt
• a little oil
• five small, black, raw truffles
• J- pint of white wine
• a little rich brown sauce

Method

1. 1

   Lard the liver with bacon and truffles, season, and wrap in oiled paper.

2. 2

   Roast over a clear fire, basting continually.

3. 3

   After 1 hour and 20 minutes, remove paper, glaze, and prepare sauce with truffles and reduced wine.

4. 4

   Serve sauce over liver.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 97. The excerpt below is the record exactly as published.

Roasted Calf’s Liver. — (1) Procure a moderate-sized white Calf’s Liver, lard it inwardly with seasoned bacon and fillets of truffles; lard also the upper surface with finely-cut bacon, leaving both ends without larding. Put the liver in a bowl with some trimmings of raw truffles, a few sprigs of parsley, a little fine herbs, a sprinkling of pepper and salt, and a little oil. In two hours’ time take the liver out, wrap it with the seasoning in oiled paper, tie it securely at each end with string, run an iron skewer through it, and fix it on the spit. Roast the liver in front of a clear fire, basting continually. In about one hour and twenty minutes’ time, take the paper off, and glaze the liver with a paste-brush. Peel and cut five small, black, raw truffles in dice, and put them in a sauce- pan. Put the trimmings in another saucepan with J- pint of white wine ; boil the liquor quickly till reduced to one-third, then strain it into the saucepan containing the truffles; stir in a little rich brown sauce

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