919. CALF’S LIVER BRAIZED, WITH VEGETABLES

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

a liver of a bright pinky colour, entirely free from any whitish spots
strips of ham and fat bacon—previously seasoned with chopped parsley, pepper, and a very little salt
strips of ham and fat bacon—previously seasoned with chopped parsley, pepper, and a very little salt
veal or other trimmings of meat
other trimmings of meat
two carrots
two onions stuck with four cloves each
two heads of celery
a garnished faggot of parsley
two glasses of Sherry
a glass of strong stock
butter
small carrots
turnips
glazed onions

Instructions (15)

Choose a liver of a bright pinky colour, entirely free from any whitish spots.
Wash and wipe the liver dry.
Lard the liver through with strips of ham and fat bacon, previously seasoned with chopped parsley, pepper, and a very little salt.
Cover the bottom of a stewpan with veal or other trimmings of meat.
Place the liver upon the meat trimmings.
Garnish with two carrots, two onions stuck with four cloves each, two heads of celery, and a garnished faggot of parsley.
Moisten with two glasses of Sherry and a glass of strong stock.
Place a buttered paper on the top.
Cover with the lid and set the liver to braize very gently on a slow fire for about two hours and a half.
Frequently baste the liver with its own liquor while it is being braized.
When done, remove the liver into a deep sautapan with part of its liquor, previously reduced to half-glaze.
Use the remainder of the liquor to work some brown sauce for the entrée.
Put the liver in the oven to be glazed with its own liquor.
When done, dish the liver up with groups of small carrots, turnips, and glazed onions round its base.
Pour the sauce under the liver and serve.

Original Text

919. CALF’S LIVER BRAIZED, WITH VEGETABLES.
CHOOSE a liver of a bright pinky colour, entirely free from any whitish spots; wash and wipe it dry, and then lard it through with strips of ham and fat bacon—previously seasoned with chopped parsley, pepper, and a very little salt; cover the bottom of a stewpan with veal or other trimmings of meat, place the liver upon them, garnish with two carrots, two onions stuck with four cloves each, two heads of celery, and a garnished faggot of parsley; moisten with two glasses of Sherry, and a glass of strong stock; place a buttered paper on the top, cover with the lid, and set the liver to braize very gently on a slow fire for about two hours and a half: frequently basting it with its own liquor, while it is being braized. When done, remove the liver into a deep sautapan, with part of its liquor, previously reduced to half-glaze; use the remainder to work some brown sauce for the entrée; put the liver in the oven to be glazed with its own liquor, and when done dish it up with groups of small carrots, turnips, and glazed onions round its base, pour the sauce under it, and serve.

Notes

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