Calf's Liver roasted

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

for the liver

a calf's liver ↝ Liver, beef [Liver and organ meats]
small slips of fat bacon
a piece of veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

for the stuffing

beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
one eschallot
two mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley and thyme chopped fine ↝ Parsley, raw [Not included in a food category]
parsley and thyme chopped fine ↝ Thyme, fresh [Spices and Herbs]
one egg beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for serving

good cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
plenty of fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Make an incision in the under part of a calf's liver.
Fill it with a stuffing made with beef marrow, breadcrumbs, grated nutmeg, one eschallot, two mushrooms, parsley and thyme chopped fine, and one egg beaten.
Sew it up.
Lard it with small slips of fat bacon.
Put a piece of veal caul over.
Roast it gently.
When it is to be served up take off the caul.
Glaize the top.
Put under it some good cullis sauce, and plenty of fried parsley round.

Original Text

Calf's Liver roasted.

Make an incision in the under part of a calf's liver, fill it with a stuffing made with beef marrow, breadcrumbs, grated nutmeg, one eschallot, two mushrooms, parsley and thyme chopped fine, and one egg beaten. Then sew it up, lard it with small slips of fat bacon, put a piece of veal caul over, and roast it gently. When it is to be served up take off the caul, glaize the top, put under it some good cullis sauce, and plenty of fried parsley round.

Notes

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