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Scalloped Calf's Liver
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 98. The excerpt below is the record exactly as published.
Scalloped Calf’s Liver. — Clean a Calf’s Liver and partially boil it ; cut it into slices, which trim into small heart-shaped pieces. Put a quantity of shallots and mushrooms into a stew- pan with a bunch of parsley and sweet herbs, pour in 1 pint of clear broth, and boil them for five minutes ; move the saucepan to the side of the fire, put in the pieces of liver, and stew gently until tender. When cooked, take the liver out of the liquor, and remove the bunch of herbs and parsley ; pour in some more gravy, and put in loz. of butter that has been kneaded with 1 table-spoonful of flour
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