Whole Calves’ Liver Larded
From Wholesome cookery, 1887
Livers vary in weight; specify size required.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 73. The excerpt below is the record exactly as published.
Whole Calves’ Liver Larded. Choose a white one ; it must not he hrolcen or cut, lard it with long fillets of larding bacon ; sprinkle it with 1 dessert-spoonful of chopped chives, or rub it with garlic, cover it with some slices of larding bacon ; roast it before the fire ; skim the gravy carefully. Squeeze in a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.