Stewed Calf’s Liver

Ingredients

• A small Liver of three pounds
• One pint Stock
• Two ounces Butter
• One ounce Flour
• One Onion
• Parsley
• Thyme
• Bay-leaf
• Two Carrots
• A little Celery
• Pepper
• Salt
• A little fat Bacon

Method

1. 1

   Fry the butter, flour, and onion until light brown, stir in the stock, add the liver, carrots, celery, and bacon all sliced, with parsley, thyme, and bay-leaf tied together.

2. 2

   Sprinkle in pepper and salt.

3. 3

   Cover with buttered paper, put on the lid, and simmer gently for two hours, basting with the stock.

4. 4

   Dish up on a hot dish, strain the stock over it, and serve with rashers of bacon.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 49. The excerpt below is the record exactly as published.

Stewed Calf’s Liver. Ingredients. A small Liver of three pounds. One pint Stock. Two ounces Butter. One ounce Flour. One Onion, Parsley, Thyme and Bay-leaf. Two Carrots. A little Celery. Pepper and Salt. A little fat Bacon

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