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Saute Calf's Liver
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 69. The excerpt below is the record exactly as published.
Saute Calf's Liver.— Remove the skin from the liver, cut in slices half an inch in thickness, soak in salted cold water half an hour, dry on a towel, dust lightly with pepper and freely with flour, and cook gently in a spider in a little clarified butter, or drippings from salt pork or breakfast bacon
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