414. Calf’s Liver sauté

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Cut the calf's liver into slices.
  2. Put a little butter in the sauté- or frying-pan.
  3. When the butter is melted, lay the liver in.
  4. Season with salt, pepper, a teaspoonful of chopped eschalot, parsley, and grated nutmeg.
  5. Sauté on a sharp fire.
  6. When rather brown on both sides, dredge a tablespoonful of French vinegar, or a glass of wine.
  7. Stir it well, and boil for a few minutes.
  8. Dish the liver in crowns.
  9. If the sauce is too pale, add a little mushroom catsup or coloring.
  10. It had better be too thin than too thick.
  11. Taste if well seasoned, and serve.
Original Text
414. Calf’s Liver sauté.—Cut it into slices, put a little butter in the sauté- or frying-pan, when melted, lay the liver in season with salt, pepper, a teaspoonful of chopped eschalot, parsley, and grated nutmeg, sauté on a sharp fire, when rather brown on both sides dredge a tablespoonful of French vinegar, or a glass of wine, stir it well, and boil for a few minutes; dish the liver in crowns; if the sauce is too pale, add a little mushroom catsup or coloring, and it had better be too thin than too thick; taste if well seasoned, and serve: the above is for about two pounds of liver.
Notes
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