Stewed Calf's Liver

Ingredients

• Wash and cut a calf's liver in slices
• 1 turnip
• 1 carrot
• 1 stalk of celery
• 1 onion
• pour on a pint of boiling water
• 1 tablespoonful of butter
• 1 of browned flour

Method

1. 1

   Layer vegetables in a saucepan, place liver on top, season, cover, and stew until tender.

2. 2

   Strain gravy, thicken, and pour over liver.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.

Stewed Calf's Liver. Wash and cut a calfs liver in slices. Into a deep saucepan put i turnip, i carrot, 1 stalk of celery and i onion (all sliced) ; lay the liver on top of the v^etables, sprinkle salt and pepper over all and pour on a pint of boiling water ; cover and let stew until ilie liver is tender. When done lake out the liver and put it on a hot platter; strain the gravy and thicken with i tablespoonful of butter and 1 of browned flour ; stir, and when it boils take from the fire and pour over the II. — Turkey Legs wnth Chestnut Puree. Broil the second joints of the turkey, and if more is required slices of the white meat (dipped in olive oil first). Make the follow- ing sauce : Put i pt. of shelled chestnuts into a pint of white soup stock ; season with white 125 October^ pepper, nutmeg, yi teaspoonful of sugar and a small piece of butter; cover and cook slowly for y^ an hour. Press through a sieve and pour over the meat. 12. — Italian Croquettes. Fry 2 tablespoonfuls of fine chopped shal- lots in 2 of butter; add to it i lb. of fine chopped beef and half a pound of stale bread which has been softened with a little cold broth, salt and pepper, a little chopped pars- ley and the yolks of 4 eggs ; stir on the fire until nearly boiling ; turn on to a platter ; when cool form into croquettes, dip in tgg and crumbs and fry. 13. — Creamed Veal. Cut cold veal in thin slices. Into a sauce- pan put I tablespoonful each of flour and but- ter ; stir smooth ; add gradually i cup of warm milk ; let it boil up, and season with salt, pepper, a small pinch of mace, and a little onion juice. Put in the veal, and when hot turn out on a platter. 14. — Spanish Eggs. Boil I cupful of rice until tender ; season with celery salt and a little pepper ; add i 1^^ October* tablespoonful of butter.

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