Stewed Calf's Liver a la Bourgeoise

Ingredients

• Place in a saucepan on the fire a small Calf’s Liver
• thoroughly larded with pieces of larding-pork
• seasoned with a pinch of chopped parsley
• a crushed clove of garlic
• 2 table-spoonfuls of clarified butter
• one sprig of thyme
• two bay-leaves
• half a sliced carrot
• half a sliced onion
• 1 gill of Spanish sauce
• 1 gill of white broth
• 1 pinch of salt
• J pinch of pepper

Method

1. 1

   Cook the liver with larding-pork, parsley, garlic, butter, thyme, bay-leaves, carrot, and onion.

2. 2

   Moisten with Spanish sauce and broth, season, and cook for 45 minutes.

3. 3

   Strain sauce, add carrots and pork, stew, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 99. The excerpt below is the record exactly as published.

Stewed Calf’s Liver a la Bourgeoise. — Place in a sauce- pan on the fire a small Calf’s Liver thoroughly larded with pieces of larding-pork — previously seasoned with a pinch of chopped parsley and a crushed clove of garlic — with 2 table- spoonfuls of clarified butter, one sprig of thyme, two bay- leaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with 1 gill of Spanish sauce and 1 gill of white broth. Season with 1 pinch of salt and J pinch of pepper

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