Calf’s-Liver Bolls. — Cut a Calf’s Liver in long, even slices;
scald them, and strip off the skin. Lay the slices of liver
on the table, and season them with salt and pepper. Season
5 lb. of sausage-meat, or chopped raw veal, with salt, pepper,
and any powdered sweet herb except sage ; mix a raw egg
with it, and then spread it over the slices of liver ; roll the
slices, and tie them with string. Put into a frying-pan over
the fire enough butter or beef-dripping to cover the bottom,
and let it heat; when it begins to brown, put in the rolls
of liver and brown them. While the liver rolls are browning,
carefully wash lqt. of small potatoes, and when the rolls are
brown put them into an earthen baking-dish with the potatoes.
Stir 2 table-spoonfuls of flour into the frying-pan, and brown
it ; then gradually stir in lqt. of boiling water✪ Calf’s-Liver Bolls, season this
highly with salt and pepper, let it boil, and then pour it into
the dish with the liver and potatoes. Set tbe dish in a
moderate oven, bake its contents for about half-an-hour, or
until the potatoes are done, and serve hot in the same dish.
After the liver rolls have been browned, as directed above,
they can be dusted over with flour and again browned, and
covered with boiling water and stewed until tender in the
gravy thus made. When they are tender and seasoned, they
may be served with a dish of plain-boiled potatoes.
Calf’s-Liver Salad. — Put lib. of Calf’s Liver in a baking-
dish, with a small quantity of butter to baste it with, and
bake. When cooked, leave the liver till cold, then cut it
into pieces lin. square. Wash some cabbage lettuces, put
in the pieces of a Calf’s Liver, pour a remoulade dressing
over✪ Calf’s-Liver Salad, and serve.
Calf’s-Liver Saute a la Provenpale. — Proceed as for Stewed
Gale’s Liver a l’Italienne, adding two crushed cloves of
garlic and the juice of half a lemon. Serve, with 1 table-
spoonful of chopped parsley sprinkled over.
Calf’s-Liver Saute. — Cut some liver in thin slices, and dust
them with salt and pepper. Put 2 table-spoonfuls of butter
in a frying-pan with 1 table-spoonful of flour, and stir over
the fire till well mixed ; then lay in the slices of liver and
brown them on both sides. Sprinkle a little chopped parsley
over the liver, pour in 2 table-spoonfuls of water and 1 table-
spoonful of wine. Boil up, then arrange the slices of liver
on a hot dish, pour over the sauce, and serve.
Calf’s-Liver Saute with Piquant Sauce. — Cut some liver
in slices about Jin. thick ; put them in a frying-pan with
enough beef- or pork-dripping to prevent them from sticking ;
cook slowly for eight minutes, turning constantly. When
done, put the slices of liver on a hot dish, pour a piquant
sauce over them, and serve.
Calf’s-Liver Souffle. — Take one-third of a Calf’s Liver and cut
it in thin slices ; put them in a frying-pan with some melted
fat bacon, a few trimmings of truffles, 1 pinch of pounded sweet
herbs, and a sprinkling of pepper and salt, and fry. When
done, take off the fire and allow to cool. Put the cooked liver
in a mortar with one-fourth of its bulk of panada and a piece
of butter ; pound all well together, sprinkle pepper and salt
Calf — continued. ✪ Calf’s-Liver Souffle
Page 94 · 3 recipe records on this page
Presented as published in 1890. 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
Calf’s-Liver Bolls. — Cut a Calf’s Liver in long, even slices; scald them, and strip off the skin. Lay the slices of liver on the table, and season them with salt and pepper. Season 5 lb. of sausage-meat, or chopped raw veal, with salt, pepper, and any powdered sweet herb except sage ; mix a raw egg with it, and then spread it over the slices of liver ; roll the slices, and tie them with string. Put into a frying-pan over the fire enough butter or beef-dripping to cover the bottom, and let it heat; when it begins to brown, put in the rolls of liver and brown them. While the liver rolls are browning, carefully wash 1 qt. of small potatoes, and when the rolls are brown put them into an earthen baking-dish with the potatoes. Stir 2 table-spoonfuls of flour into the frying-pan, and brown it ; then gradually stir in 1 qt. of boiling water, season this highly with salt and pepper, let it boil, and then pour it into the dish with the liver and potatoes. Set the dish in a moderate oven, bake its contents for about half-an-hour, or until the potatoes are done, and serve hot in the same dish. After the liver rolls have been browned, as directed above, they can be dusted over with flour and again browned, and covered with boiling water and stewed until tender in the gravy thus made. When they are tender and seasoned, they may be served with a dish of plain-boiled potatoes.
Calf’s-Liver Salad. — Put 1 lb. of Calf's Liver in a baking-dish, with a small quantity of butter to baste it with, and bake. When cooked, leave the liver till cold, then cut it into pieces 1 in. square. Wash some cabbage lettuces, put in the pieces of a Calf’s Liver, pour a remoulade dressing over, and serve.
Calf's-Liver Saute a la Provençale. — Proceed as for Stewed Calf's Liver a l’Italienne, adding two crushed cloves of garlic and the juice of half a lemon. Serve, with 1 tablespoonful of chopped parsley sprinkled over.
Calf’s-Liver Saute. — Cut some liver in thin slices, and dust them with salt and pepper. Put 2 table-spoonfuls of butter in a frying-pan with 1 table-spoonful of flour, and stir over the fire till well mixed ; then lay in the slices of liver and brown them on both sides. Sprinkle a little chopped parsley over the liver, pour in 2 table-spoonfuls of water and 1 tablespoonful of wine. Boil up, then arrange the slices of liver on a hot dish, pour over the sauce, and serve.
Calf’s-Liver Saute with Piquant Sauce. — Cut some liver in slices about 1 in. thick ; put them in a frying-pan with enough beef- or pork-dripping to prevent them from sticking ; cook slowly for eight minutes, turning constantly. When done, put the slices of liver on a hot dish, pour a piquant sauce over them, and serve.
Calf’s-Liver Souffle. — Take one-third of a Calf’s Liver and cut it in thin slices ; put them in a frying-pan with some melted fat bacon, a few trimmings of truffles, 1 pinch of pounded sweet herbs, and a sprinkling of pepper and salt, and fry. When done, take off the fire and allow to cool. Put the cooked liver in a mortar with one-fourth of its bulk of panada and a piece of butter ; pound all well together, sprinkle pepper and salt
Calf — continued.
Records on this page
Calf’s-Liver BollsCalf’s-Liver SaladCalf’s-Liver Souffle