Stewed Calf's Liver

Ingredients

• one and one-half or two pounds of liver
• one finely chopped onion
• one bruised clove of garlic
• one ounce of butter
• one wine-glass of white wine
• one gill of Espagnole sauce
• seven or eight chopped mushrooms
• a teaspoonful of finely chopped parsley

Method

1. 1

   Cut liver into pieces, cook with onion, garlic, and butter for five minutes.

2. 2

   Season, then add white wine, Espagnole sauce, and mushrooms.

3. 3

   Cook for three minutes, stir in parsley, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 91. The excerpt below is the record exactly as published.

one ounce of butter, one-half wine-glassful of 160 MR8. BEELT'S COOK BOOK white wine, one scant tablespoonf ul of salt, and one teaspoonful of white pepper, and a little grated nutmeg if desired. Then stir in one gill of thick white sauce, two sliced truffles, and four sliced mushrooms. FiU some scallop shells with this mixture, sprìnkle with fine bread crumbs and a few bits of butter. Put in a brisk oven. When slightly brown, remove and serye. Bweetbread Tixnbale Place one pair of large cooked sweetbreads and three pounds of raw white meat of chicken in a mortar with the whites of two eggps. Pound to a fine pulp. Then press through a puree sieve. Moisten with one-half cup of Béchamel sauce and one-half cup of cream. Beat ali together until very light. Season to taste with salt, white pepper, a dash of cayenne, and a little grated nutmeg. Mix thoroughly. Set away on ice until it is thoroughly chilled. Then take a small portion, place in a buttered timbale dish, and poach for about ten minutes. At the end of that time if not firm to the touch, mix the beaten white of one egg to the raw misture. If toc firm to the touch, add more cream to the raw mixture. Then place in buttered moulds, cover with buttered paper, and poach in oven until firm to the touch. Serve with Princess sauce or any other to suit the taste. Veal Kidney Pie Select three nice veal kidneys, wash, and soak them in salted water, then in fresh water. Chop very fine, also chop the fat and mix with the f oUowing : The chopped yolks of four hard- boiled eggs, a few finely chopped herbs and pieces of celery, a dash of grated nutmeg, ground mace, cloves, and white pepper, and salt to taste. Line a deep-buttered dish with puff pastry. Mix the kidneys thoroughly with the seasoning and fili the baking dish. Moisten with three tablespoonfuls of Sherry, CG^er with a layer of pastry. Trim the edges evenly, moisten MEAT8 161 and press them together. Cut a small opening in the top of the pie and bake. Serve while hot. Stewed Oalf' b Liver Haye a piece of liver weighing one and one-balf or two pounds cut into small pieces. Cook for five minutes with one finely chopped onion, one bruised elove of garlic, and one ounce of batter. Season with pinch of salt and one-half pinch of pepper. Shake the pan ali the time. Then add one wine-glass of white wine, and one gill of Espagnole sauce, and seven or eight chopped mushrooms. Cook ali for three minutes. Stir in a teaspoonful of finely chopped parsley

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