Stuffed Calf's Liver

Ingredients

• 1 calf's liver
• 1/2 cup stale bread crumbs
• 2 cups thin brown sauce
• 1/2 small onion chopped
• 1/4 pound chopped cold ham
• 1 tablespoon chopped parsley
• Salt and pepper

Method

1. 1

   Make a dressing of the ham, bread crumbs, onion, and parsley, seasoning well and moistening with a little brown sauce.

2. 2

   Pour boiling water on the liver; let stand five minutes; then make a deep cut the entire length of the liver, beginning at the thick end.

3. 3

   Fill the pouch; skewer the liver; lard it and put it in a baking pan with the brown sauce.

4. 4

   Bake one hour and a quarter, basting frequently.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 34. The excerpt below is the record exactly as published.

STUFFED CALF'S LIVER 1 calf's liver V2 cup stale bread crumbs 2 cups thin brown sauce 1/2 small onion chopped 14 poimd chopped cold ham 1 tablespoon chopped parsley Salt and pepper

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