Wash the liver well in several waters, drain and
dry it in a cloth. Then cut in slices J inch in thick-
ness, and coat these very lightly with flour. Melt
the butter in a frying or saute pan. When quite
hot, put in the fiver, and fry it gently until well
browned and thoroughly cooked. Then lift the
pieces on to a plate and pour away all fat from the
pan. Pour in the stock or gravy, add the mush-
rooms cut in halves, the wine and seasonings, and
stir for a few minutes. Then return the fiver and
cook it for 5 minutes in the sauce. Dish neatly
with the,gravy poured over and round, and sprinkle
with a little finely-chopped parsley.
Note. — The mushrooms may be omitted, and a
little finely chopped onion added if liked.
Time to cook, J hour. Sufficient for 3 or 4
persons. Probable cost, Is. 2d.
973. Calf’s Liver a la Hongroise (Foie de
Veau a la Hongroise)
| lb. calf’s liver.
A little flour.
2 oz. butter. Salt.
Paprika pepper.
2 table - sps. chopped
onion.
1 gill cream.
Potato balls✪ Calf’s Liver a la Hongroise.
Wash the fiver and let it fie in cold water for
£ hour. Then cut it in slices rather less than a \
inch in thickness, dry the pieces well in a cloth,
season with salt and paprika, and coat them lightly
with flour. Melt the butter in a frying pan ; when
hot, put in the fiver and fry it carefully until brown
on both sides. Then lift out the pieces, arrange
them in a circle on a hot dish, one leaning against
the other, and keep them hot. Add the chopped
onion to the butter in the pan, and cook it about
5 minutes. Moisten with the cream, season to
taste, cook a minute or two longer, and pour this
sauce over the fiver. Garnish with small potato
balls or with plainly boiled potatoes.
Sufficient for 3 or 4 persons. Probable cost.
Is. 2d.
974.
1 lb. calf’s fiver.
Bacon fat.
A little flour.
Calf’s Liver, Roasted
Seasoning.
\ pt. stock.
4 or 5 small tomatoes.
Wash the liver, let it lie in cold salted water for
| hour, and then dry it well. Now wrap the liver
in a piece of paper that has been dipped in bacon
fat, and place it in a roasting tin with more bacon
fat. Roast in a moderate oven, basting frequently.
A short time before it is ready remove the paper,
dredge the fiver with flour, season with pepper and
salt, and return it to the oven to brown and finish
cooking. When the fiver is ready, lift it on to a
hot dish, pour away the fat from the tin, add the
stock, and make a gravy. Strain this round the
fiver and garnish with baked tomatoes. Serve a
pur6e of potatoes or mashed potatoes separately.
Time to roast, about 1 hour. Sufficient for
3 or 4 persons. Probable cost. Is. 2d.
975. Calf’s Liver, Larded
1J lbs. calf’s fiver. I 1 dessert-sp. browned
Larding bacon. flour.
1 pt. brown stock. | Seasoning. 1 glass claret
Page 384 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the liver well in several waters, drain and dry it in a cloth. Then cut in slices J inch in thickness, and coat these very lightly with flour. Melt the butter in a frying or saute pan. When quite hot, put in the liver, and fry it gently until well browned and thoroughly cooked. Then lift the pieces on to a plate and pour away all fat from the pan. Pour in the stock or gravy, add the mushrooms cut in halves, the wine and seasonings, and stir for a few minutes. Then return the liver and cook it for 5 minutes in the sauce. Dish neatly with the,gravy poured over and round, and sprinkle with a little finely-chopped parsley.
Note. — The mushrooms may be omitted, and a little finely chopped onion added if liked.
Time to cook, J hour. Sufficient for 3 or 4 persons. Probable cost, Is. 2d.
973. Calf’s Liver a la Hongroise (Foie de Veau a la Hongroise)
| lb. calf’s liver.
A little flour.
2 oz. butter. Salt. Paprika pepper.
2 table - sps. chopped onion.
1 gill cream.
Potato balls.
Wash the liver and let it lie in cold water for £ hour. Then cut it in slices rather less than a \ inch in thickness, dry the pieces well in a cloth, season with salt and paprika, and coat them lightly with flour. Melt the butter in a frying pan ; when hot, put in the liver and fry it carefully until brown on both sides. Then lift out the pieces, arrange them in a circle on a hot dish, one leaning against the other, and keep them hot. Add the chopped onion to the butter in the pan, and cook it about 5 minutes. Moisten with the cream, season to taste, cook a minute or two longer, and pour this sauce over the liver.. Garnish with small potato balls or with plainly boiled potatoes.
Sufficient for 3 or 4 persons. Probable cost. Is. 2d.
1 lb. calf's liver. Bacon fat.
A little flour.
Calf’s Liver, Roasted
Seasoning.
\ pt. stock.
4 or 5 small tomatoes.
Wash the liver, let it lie in cold salted water for | hour, and then dry it well. Now wrap the liver in a piece of paper that has been dipped in bacon fat, and place it in a roasting tin with more bacon fat. Roast in a moderate oven, basting frequently. A short time before it is ready remove the paper, dredge the liver with flour, season with pepper and salt, and return it to the oven to brown and finish cooking. When the liver is ready, lift it on to a hot dish, pour away the fat from the tin, add the stock, and make a gravy. Strain this round the liver and garnish with baked tomatoes. Serve a pur6e of potatoes or mashed potatoes separately.
Time to roast, about 1 hour. Sufficient for 3 or 4 persons. Probable cost. Is. 2d.
975. Calf’s Liver, Larded
1J lbs. calf's liver. I 1 dessert-sp. browned
Larding bacon. flour.
1 pt. brown stock. | Seasoning. 1 glass claret
Records on this page
Calf’s Liver, LardedCalf’s Liver a la HongroiseCalf’s Liver, Roasted