Take four pig's ears, singe them well over a clear fiame^
and clean the insides properly with a cloth after having
scraped them nicely, then blanch in boiling salt water for
five minutes, drain, and put them in a stewpan with a quart
of broth and boil them till cooked, then let them get cold
in the liquor. Cut in halves six small onions, of which the
two extremities, as well as the hearts in the centre, must
be removed ; then cut these onions in half-circles and fry
PRACTICAL HOUSEHOLD COOKERY. 171
them in a stewpan with two ounces of butter without
browning; add a gill of Espagnole sauce, half a pint of
veal broth or beef gravy, and simmer for about ten minutea
Meantime cut the ears in small strips, and when the onions
are nicely cooked skim off the fat, add the strips of ears
to it, with a little salt, a dessert-spoonful of finely chopped
parsley, a few drops of vinegar, and a little mustard✪ Pig's Ears a la Vénitienne. Toss
up the lot and mis it well together, and when it is properly
heated sei-ve.
870. PIG'S EARS WITH A PUR^E OF LENTILS.
Prepare and blanch in a similar manner as the foregoing
four pig's ears; drain and put them into a stewpan wit)i
enough broth to cover them; add one carrot and two
onions shred fine, as well as a ^* bouquet garni " and a bay^
leaf; boil them; and when cooked take them out, dish
up with a purde of lentils or any other pur^ of vegetable,
and serve.
87L PIG'S LIVER, BRAIZED.
Take a pig's liver, wash and wipe it well with a cloth,
then lard it in the same way as the ox-tongae (No. 360).
Put into a stewpan a few slices of fat bacon, one carrot,
and two onions shred, and a "bouquet garni;" lay the
liver at the top of these with enough broth to moisten half
of the liver; set the stewpan (with the lid on) to boil, and
simmer very gently for an hour; taking care meanwhile
to often baste the liver with its liquor. Remove the lid,
skim the liquor very carefully, and put the stewpan into
the oven to give a nice tint to the lard. Meanwhile boil
a gill of Espagnole sauce ; dish up some purde of potatoes ;
172 PRACTICAL HOUSEHOLD COOKERY.
put the liver on the pur^, strain the gravy in which the
liver was cooked ; skim off all the grease, mix it well with
the Espagnole sauce, pour it over the liver, and serve.
872. PIG'S LIVER, POUNDED.
Clean a pig's liver, cut it in small pieces, and put it in
a mortar with the half of its weight of fat ; add to it half
a pound of trimmed and cut mushrooms, one tablespoonful
of fine herbs (No. 195), a tablespoonful of salt, two pinches
of pepper, a little grated nutmeg, and the yolks of four
eggs; pound these well together in the mortar, then add
a gill of sherry, mix it well and rub the lot through a wire
sieve with a wooden spoon; butter the inside of a bain-
marie pan, put the mixture in it and place it in a pan two-
thirds full of boiling water ; boil thus for about an hour,
then pour the contents into a hot dish, sprinkle it with some
essence of mushrooms (No. 171), and serve.
873. CALFS LIVER, BRAIZED A LA GENOISE.
Wash and wipe dry a calFs liver, then lard it through
with strips of fat bacon and raw ham alternately, let it
soak in a gill of oil seasoned with salt, pepper, and chopped
parsley for about an hour, turning it over at least twice
during that time. After which, pour the lot into a sautd-
pan, add one carrot, two onions, one head of celery all shred
fine, a ''bouquet garni,'' and a bay-leaf; moisten the lot
with one pint and a half of good broth, cover the pan and
boil ; then draw the pan away from the fire, and let the
liver simmer gently for about an hour and a half, frequently
basting it with it-s own liquor, then remove the liver into
a stewpan with a little of its liquor and put it in the oven
PRACTICAL HOUSEHOLD COOKERY. 173 ✪ Calf's Liver, Citizen Style
Page 73 · 2 recipe records on this page
Presented as published in 1891. 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
Take four pig's ears, singe them well over a clear flame, and clean the insides properly with a cloth after having scraped them nicely, then blanch in boiling salt water for five minutes, drain, and put them in a stewpan with a quart of broth and boil them till cooked, then let them get cold in the liquor. Cut in halves six small onions, of which the two extremities, as well as the hearts in the centre, must be removed ; then cut these onions in half-circles and fry
them in a stewpan with two ounces of butter without browning; add a gill of Espagnole sauce, half a pint of veal broth or beef gravy, and simmer for about ten minutes. Meantime cut the ears in small strips, and when the onions are nicely cooked skim off the fat, add the strips of ears to it, with a little salt, a dessert-spoonful of finely chopped parsley, a few drops of vinegar, and a little mustard. Toss up the lot and mix it well together, and when it is properly heated sei-ve.
870. PIG'S EARS WITH A PUR^E OF LENTILS.
Prepare and blanch in a similar manner as the foregoing four pig's ears; drain and put them into a stewpan with enough broth to cover them; add one carrot and two onions shred fine, as well as a "bouquet garni" and a bay-leaf; boil them; and when cooked take them out, dish up with a purée of lentils or any other purée of vegetable, and serve.
87L PIG'S LIVER, BRAIZED.
Take a pig's liver, wash and wipe it well with a cloth, then lard it in the same way as the ox-tongue (No. 360). Put into a stewpan a few slices of fat bacon, one carrot, and two onions shred, and a "bouquet garni;" lay the liver at the top of these with enough broth to moisten half of the liver; sput the stewpan (with the lid on) to boil, and simmer very gently for an hour; taking care meanwhile to often baste the liver with its liquor. Remove the lid, skim the liquor very carefully, and put the stewpan into the oven to give a nice tint to the lard. Meanwhile boil a gill of Espagnole sauce ; dish up some purée of potatoes ; put the liver on the purée, strain the gravy in which the liver was cooked ; skim off all the grease, mix it well with the Espagnole sauce, pour it over the liver, and serve.
872. PIG'S LIVER, POUNDED.
Clean a pig's liver, cut it in small pieces, and put it in a mortar with the half of its weight of fat ; add to it half a pound of trimmed and cut mushrooms, one tablespoonful of fine herbs (No. 195), a tablespoonful of salt, two pinches of pepper, a little grated nutmeg, and the yolks of four eggs; pound these well together in the mortar, then add a gill of sherry, mix it well and rub the lot through a wire sieve with a wooden spoon; butter the inside of a bainmarie pan, put the mixture in it and place it in a pan twothirds full of boiling water ; boil thus for about an hour, then pour the contents into a hot dish, sprinkle it with some essence of mushrooms (No. 171), and serve.
873. CALFS LIVER, BRAIZED A LA GENOISE.
Wash and wipe dry a calFs liver, then lard it through with strips of fat bacon and raw ham alternately, let it soak in a gill of oil seasoned with salt, pepper, and chopped parsley for about an hour, turning it over at least twice during that time. After which, pour the lot into a sautdpan, add one carrot, two onions, one head of celery all shred fine, a ''bouquet garni,'' and a bay-leaf; moisten the lot with one pint and a half of good broth, cover the pan and boil ; then draw the pan away from the fire, and let the liver simmer gently for about an hour and a half, frequently basting it with it-s own liquor, then remove the liver into a stewpan with a little of its liquor and put it in the oven
Records on this page
Pig's Ears a la VénitienneCalf's Liver, Citizen Style