Stewed Calf's Liver

Ingredients

• From three to four pounds of the best part of the liver
• about half a pint of broth or gravy
• a sliced carrot
• a small onion cut in two
• a small bunch of parsley
• a blade of mace
• a couple of glasses of white wine
• a dessertspoonful of browned flour

Method

1. 1

   Lard the liver with large lardoons rolled in spice and herbs.

2. 2

   Place in a saucepan, add broth, and heat gently.

3. 3

   When simmering, add carrot, onion, parsley, and mace.

4. 4

   Stew for 2.5 to 3 hours.

5. 5

   Thicken gravy with brown roux or browned flour, add wine, and serve hot after removing herbs and vegetables.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 218. The excerpt below is the record exactly as published.

From three to four pounds of the best part of the liver will be sufficient for a dish of moderate size. First lard it quite through by the directions of page 181, with large lardoons, rolled in a seasoning of spice, and of savoury herbs very finely minced ; then lay it into a stewpan or saucepan just fitted to its size, and pour in about half a ClIAP. XI.] Veil, 229 pint of broth or gravy ; heat it very gently, and throw in, when it begins to simmer, a sliced carrot, a small onion cut in two, a small bunch of parsley, and a blade of mace ; stew the liver as softly as possible over a very slow fire from two hours and a half to three hours; thicken the gravy with a little brown roux (see page 107), or with a dessertspoonful of browned flour ; add a couple of glasses of white wine

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