over, and pass the preparation through a sieve. Reduce
1 teacupful of Maieira sauce with a little meat-glaze and mix
it with the forcemeat, beat in the yolks of six eggs, one by one,
and at the last four whipped whites of eggs✪ Calf’s-Liver Souffle. Butter a souffle-
pan, fill it with the preparation, put it in a moderate oven
and bake for half-an-hour. Turn the souffle on to a hot
dish, and serve at once.
Curried Calf’s Liver. — (1) Cut 21b. of liver into small, thin
pieces. Fry two small, sliced onions in a little butter, then
put in the pieces of liver and fry them, adding more butter
as required. Mix 2 teaspoonfuls of curry powder with
4 table-spoonfuls of flour, mix it in with the liver, sprinkle
salt, pepper, and a little cayenne over ; stir all over the fire
for two or three minutes, then add slowly 1J breakfast-cupfuls
of stock✪ Curried Calf’s Liver. Boil up, then turn all on to a hot dish, garnish
with croutons of fried bread, and serve.
(2) Indian Mode. — Woll wash and parboil lib. each of
Calf’s Liver and udder, cut them in small pieces, pound to a
pulp in a mortar, and mix in 1 teaspoonful each of powdered
sweet herbs, salt, and pepper. Form the whole into a mass
by adding an egg, using also a little broth should the mixture
be too stiff. Make it into balls and roll them well in
breadcrumbs. Put 3oz. or 4oz. of fat or mustard oil into a
pan on the fire, boil it, add the curry mixture, composed of
1 table-spoonful of ground onions, 1 teaspoonful each of ground
turmeric and chillies, ^ teaspoonful each of ground ginger and
peppercorns, i teaspoonful of ground garlic, and 1 dessert-
spoonful of finely-minced or powdered sweet herbs. Sprinkle
over a little water, brown the mixture, add the liver balls,
sprinkle them over with salt to taste, brown them also, pour
in 1 breakfast-cupful of weak broth or water, and simmer
gently on the side of the fire until done, which will take
about two hours. Put the preparation, when ready, on a
dish, and serve very hot.
Forcemeat of Calf’s Liver and Bacon. — Take a Calf’s Liver,
weigh it, and for every pound use 4oz. of fat bacon. Keep
them separate and chop them very fine. Put a shallot, an
onion, and a small clove of garlic (or the garlic may be
omitted) into a stewpan with a little butter and stew them,
but not enough to brown them. Put the cover over the pan,
and let it remain until the onions are tender. Put some
crumb of bread into a basin with a little water or milk,
and let it soak ; when sufficiently soaked, take it out, squeeze
it as dry as possible, and add it to the mixture in the pan ;
mix to a thick paste, putting in a little more butter if wanted.
Put the paste in a mortar, and mix in with it the liver
and bacon and a little grated nutmeg, ground allspice, pepper,
salt, and the yolks of two eggs, well beaten. Pass this
mixture through a fine sieve, and it is ready for use.
Page 95 · 2 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
over, and pass the preparation through a sieve. Reduce 1 teacupful of Madeira sauce with a little meat-glaze and mix it with the forcemeat, beat in the yolks of six eggs, one by one, and at the last four whipped whites of eggs. Butter a soufflepan, fill it with the preparation, put it in a moderate oven and bake for half-an-hour. Turn the souffle on to a hot dish, and serve at once.
Curried Calf’s Liver. — (1) Cut 21b. of liver into small, thin pieces. Fry two small, sliced onions in a little butter, then put in the pieces of liver and fry them, adding more butter as required. Mix 2 teaspoonfuls of curry powder with 4 table-spoonfuls of flour, mix it in with the liver, sprinkle salt, pepper, and a little cayenne over ; stir all over the fire for two or three minutes, then add slowly 1J breakfast-cupfuls of stock. Boil up, then turn all on to a hot dish, garnish with croutons of fried bread, and serve.
(2) Indian Mode. — Woll wash and parboil lib. each of Calf’s Liver and udder, cut them in small pieces, pound to a pulp in a mortar, and mix in 1 teaspoonful each of powdered sweet herbs, salt, and pepper. Form the whole into a mass by adding an egg, using also a little broth should the mixture be too stiff. Make it into balls and roll them well in breadcrumbs. Put 3oz. or 4oz. of fat or mustard oil into a pan on the fire, boil it, add the curry mixture, composed of 1 table-spoonful of ground onions, 1 teaspoonful each of ground turmeric and chillies, ^ teaspoonful each of ground ginger and peppercorns, i teaspoonful of ground garlic, and 1 dessertspoonful of finely-minced or powdered sweet herbs. Sprinkle over a little water, brown the mixture, add the liver balls, sprinkle them over with salt to taste, brown them also, pour in 1 breakfast-cupful of weak broth or water, and simmer gently on the side of the fire until done, which will take about two hours. Put the preparation, when ready, on a dish, and serve very hot.
Forcemeat of Calf’s Liver and Bacon. — Take a Calf’s Liver, weigh it, and for every pound use 4oz. of fat bacon. Keep them separate and chop them very fine. Put a shallot, an onion, and a small clove of garlic (or the garlic may be omitted) into a stewpan with a little butter and stew them, but not enough to brown them. Put the cover over the pan, and let it remain until the onions are tender. Put some crumb of bread into a basin with a little water or milk, and let it soak ; when sufficiently soaked, take it out, squeeze it as dry as possible, and add it to the mixture in the pan ; mix to a thick paste, putting in a little more butter if wanted. Put the paste in a mortar, and mix in with it the liver and bacon and a little grated nutmeg, ground allspice, pepper, salt, and the yolks of two eggs, well beaten. Pass this mixture through a fine sieve, and it is ready for use.
Records on this page
Calf’s-Liver SouffleCurried Calf’s Liver