Stewed Calf's Liver

Ingredients

• Cut 21b. of Calf’s Liver
• loz. of clarified butter
• 1 table-spoonful of salt
• 1 teaspoonful of pepper
• two medium-sized, sliced onions
• 1 teaspoonful of vinegar
• 2 table-spoonfuls of Spanish sauce

Method

1. 1

   Cut liver into square pieces, sauté with clarified butter, season with salt, pepper, and onions.

2. 2

   Stew for six minutes, add vinegar and Spanish sauce, and serve hot with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

Cut 21b. of Calf’s Liver into square pieces, and put them in a saute-pan with loz. of clarified butter; season with 1 table-spoonful of salt and 1 teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for, say, about six minutes, pour in 1 teaspoonful of vinegar and 2 table-spoonfuls of Spanish sauce, and let the whole just come to the boil. Serve hot on a dish with a little chopped parsley sprinkled over. 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, and cook for forty-five minutes. Strain the sauce into another saucepan, meanwhile keeping the liver in a warm place ; add to the gravy two medium-sized, well-scraped, sliced, raw carrots, and 2oz. of salted pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving. Decorate with six small onions placed round the dish. Stewed Calf’s Liver a l’ltalienne. — Cut 21b. of fresh Calf’s Liver into small pieces; put them with loz. of clarified butter

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