Stewed Liver (Hot)

Ingredients

• a calf’s liver
• a chopped onion
• a tumbler of claret
• a tumbler of stock

Method

1. 1

   Cut a calf’s liver into neat slices, and fry them brown.

2. 2

   Put them into a saucepan with pepper and salt, and a chopped onion, and pour in very gently half a tumbler each of claret and stock (or water), mixed together, and a bouquet; put on the lid, and keep it down well with a weight; simmer slowly for 2 hours, take out the bouquet and serve.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 25. The excerpt below is the record exactly as published.

Stewed Liver (Hot). Cut a calf’s liver into neat slices, and fry them brown. Put them into a saucepan with pepper and salt, and a chopped onion

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