(2) Select a middling-sized, white Calf’s Liver, lard it in-
wardly with fillets of fat and a clove of garlic cut in slices,
sprinkle pepper and salt and a handful of chopped mushrooms
over it, wrap it in a pig’s caul, and tie it securely, fastening
it also with an iron skewer. Fix the liver on a spit, and
roast it for three-quarters-of-an-hour in front of a clear fire,
basting often with the drippings, in which has been mixed a
few teaspoonfuls of vinegar. When the liver is cooked, take
it off the spit, cut the strings off, but leave the caul on, and
place on a hot dish ; skim the fat off the drippings, mix a
little rich gravy with them, and boil them up. Fry 2 table-
spoonfuls of chopped shallots in a little lard, then add 2 or 3
table-spoonfuls of chopped mushrooms, J pint of brown sauce,
and the gravy from the drippings; boil for a few minutes,
then put in 1 pinch of chopped parsley, 1 pinch of pepper,
and the juice of one lemon✪ Calf's Liver with Shallots and Mushrooms. Pour the sauce over the liver
and serve.
(3) Select a white Calf’s Liver, lard it with thick fillets of
bacon, sprinkle chopped garlic, herbs, and mixed spice over
it, cover with a thick layer of lard, and roast in front of a
Calf — continued.
clear, moderate fire. Put the liver on a hot dish when cooked,
skim the fat off the drippings, squeeze a little lemon-juice in,
pour it over the liver, garnish with slices of lemon✪ Roasted Calf's Liver, and serve.
(4) Lard a firm white Calf’s Liver that has been thoroughly
cleansed, put it into a pickle composed of vinegar and a few
slices of onion, add also a few sprigs of parsley, a little thyme,
bay-leaf, and salt and pepper to taste. Let the liver remain
in this for twenty -four hours, take it out and drain it, fasten
it on a spit and roast it in front of a clear fire, basting
frequently with its own liquor. Glaze it with a light glaze,
put it on a dish, pour round brown sharp sauce, and serve.
Although this is an ordinary dish, great care must be used
or the effect will be spoiled.
Scalloped Calf’s Liver. — Clean a Calf’s Liver and partially
boil it ; cut it into slices, which trim into small heart-shaped
pieces. Put a quantity of shallots and mushrooms into a stew-
pan with a bunch of parsley and sweet herbs, pour in 1 pint
of clear broth, and boil them for five minutes ; move the
saucepan to the side of the fire, put in the pieces of liver,
and stew gently until tender. When cooked, take the liver
out of the liquor, and remove the bunch of herbs and parsley ;
pour in some more gravy, and put in loz. of butter that has
been kneaded with 1 table-spoonful of flour✪ Scalloped Calf's Liver; stir it over the
fire and boil for ten minutes. At the end of that time
put in the pieces of liver to make them hot again, then turn
all on to a hot dish, and serve.
Scallops of Calf’s Liver ■with. Fine Herbs. — Cut a Calf’s
Liver in slices of equal sizes and shapes, dip them into flour,
put them into a frying-pan with a little butter, and fry
to a light colour. Take them out when done, and keep
hot. Cut up some fine herbs, such as shallots, mushrooms,
&c., cook them in a frying-pan with a little butter, and add
1 teaspoonful of flour and a little gravy (or water with a
small quantity of glaze added) to moisten ; when well cooked
add the liver, warm it but without boiling, squeeze over a
little lemon- juice, sprinkle over salt and pepper to taste, and
serve as hot as possible.
Page 98 · 4 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
(2) Select a middling-sized, white Calf’s Liver, lard it inwardly with fillets of fat and a clove of garlic cut in slices, sprinkle pepper and salt and a handful of chopped mushrooms over it, wrap it in a pig’s caul, and tie it securely, fastening it also with an iron skewer. Fix the liver on a spit, and roast it for three-quarters-of-an-hour in front of a clear fire, basting often with the drippings, in which has been mixed a few teaspoonfuls of vinegar. When the liver is cooked, take it off the spit, cut the strings off, but leave the caul on, and place on a hot dish ; skim the fat off the drippings, mix a little rich gravy with them, and boil them up. Fry 2 tablespoonfuls of chopped shallots in a little lard, then add 2 or 3 table-spoonfuls of chopped mushrooms, J pint of brown sauce, and the gravy from the drippings; boil for a few minutes, then put in 1 pinch of chopped parsley, 1 pinch of pepper, and the juice of one lemon. Pour the sauce over the liver and serve.
(3) Select a white Calf’s Liver, lard it with thick fillets of bacon, sprinkle chopped garlic, herbs, and mixed spice over it, cover with a thick layer of lard, and roast in front of a
Calf — continued.
clear, moderate fire. Put the liver on a hot dish when cooked, skim the fat off the drippings, squeeze a little lemon-juice in, pour it over the liver, garnish with slices of lemon, and serve.
(4) Lard a firm white Calf’s Liver that has been thoroughly cleansed, put it into a pickle composed of vinegar and a few slices of onion, add also a few sprigs of parsley, a little thyme, bay-leaf, and salt and pepper to taste. Let the liver remain in this for twenty -four hours, take it out and drain it, fasten it on a spit and roast it in front of a clear fire, basting frequently with its own liquor. Glaze it with a light glaze, put it on a dish, pour round brown sharp sauce, and serve. Although this is an ordinary dish, great care must be used or the effect will be spoiled.
Scalloped Calf’s Liver. — Clean a Calf’s Liver and partially boil it ; cut it into slices, which trim into small heart-shaped pieces. Put a quantity of shallots and mushrooms into a stewpan with a bunch of parsley and sweet herbs, pour in 1 pint of clear broth, and boil them for five minutes ; move the saucepan to the side of the fire, put in the pieces of liver, and stew gently until tender. When cooked, take the liver out of the liquor, and remove the bunch of herbs and parsley ; pour in some more gravy, and put in loz. of butter that has been kneaded with 1 table-spoonful of flour; stir it over the fire and boil for ten minutes. At the end of that time put in the pieces of liver to make them hot again, then turn all on to a hot dish, and serve.
Scallops of Calf’s Liver ■with. Fine Herbs. — Cut a Calf’s Liver in slices of equal sizes and shapes, dip them into flour, put them into a frying-pan with a little butter, and fry to a light colour. Take them out when done, and keep hot. Cut up some fine herbs, such as shallots, mushrooms, &c., cook them in a frying-pan with a little butter, and add 1 teaspoonful of flour and a little gravy (or water with a small quantity of glaze added) to moisten ; when well cooked add the liver, warm it but without boiling, squeeze over a little lemon- juice, sprinkle over salt and pepper to taste, and serve as hot as possible.
Records on this page
Calf's Liver with Shallots and MushroomsPickled Calf's LiverRoasted Calf's LiverScalloped Calf's Liver