The encyclopædia of practical cookery

Stewed. Calf’s Liver. — Cut 21b. of Calf’s Liver into square pieces, and put them in a saute-pan with loz. of clarified butter; season with 1 table-spoonful of salt and 1 teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for, say, about six minutes, pour in 1 teaspoonful of vinegar and 2 table-spoonfuls of Spanish sauce, and let the whole just come to the boil. Serve hot on a dish with a little chopped parsley sprinkled over. Stewed Calf’s Liver a la Bourgeoise. — Place in a saucepan on the fire a small Calf’s Liver thoroughly larded with pieces of larding-pork — previously seasoned with a pinch of chopped parsley and a crushed clove of garlic — with 2 tablespoonfuls of clarified butter, one sprig of thyme, two bayleaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with 1 gill of Spanish sauce and 1 gill of white broth. Season with 1 pinch of salt and J pinch of pepper, and cook for forty-five minutes. Strain the sauce into another saucepan, meanwhile keeping the liver in a warm place ; add to the gravy two medium-sized, well-scraped, sliced, raw carrots, and 2oz. of salted pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving. Decorate with six small onions placed round the dish. Stewed Calf’s Liver a l’ltalienne. — Cut 21b. of fresh Calf’s Liver into small pieces; put them with loz. of clarified butter into a pan on the hot range, with one peeled and finely chopped onion, and a crushed clove of garlic; season with 1 pinch of salt and J- pinch of pepper. Cook well for five minutes, tossing the pan well all the while; moisten with J wineglassful of white wine and 1 gill of Spanish sauce. Add six chopped mushrooms, and cook again for three minutes. Serve with a teaspoonful of finely-chopped parsley sprinkled over. Terrine of Calf's Liver a la Provençale.— Select a fine, white liver, cut it in thin slices, and fry them in bacon-fat, with a little chopped onion, a few trimmings of truffles and mushrooms, and two or three sprigs of sweet herbs, and sprinkle salt, pepper, and spices over. When nearly done, pour 1 teacupful of Madeira over; boil till reduced, then move the pan off the fire, and allow the preparation to cool. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Calf — continued. Pound the liver when cold, and mix with it an equal quantity of chopped, fresh, fat bacon; sprinkle pepper and salt over, and a point of garlic. Pass all through a sieve into a basin, add a quarter of its quantity of blanched fat bacon cut in squares, 1 teacupful of ham cut in dice, and 1 teacupful of fine herbs. Pill an earthen pan having a lid to it with the preparation, stand it in a saute-pan, put the lid on, pour a little water round it, put in a moderate oven, and bake for two hours. Take the terrine out of the oven when done, and a quarter of an hour afterwards put a small plate, fitting the interior diameter of the terrine, on the top with a heavy weight on it, and leave it till cold. Cut the terrine up when quite cold, put it on a dish, garnish with croutons of aspic jelly, and serve.