428. Stewed Calf’s Liver

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a nice fat one rather white in color ↝ Liver, beef [Liver and organ meats]
bacon ↝ Beef, bacon, cooked [Bacon]
one quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of broth or water ↝ Soup, broth [Soups, broth-based]
a glass of any kind of wine ↝ Wine, rice [Wine]
a bouquet of parsley, thyme, bay-leaves ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
thirty button onions ↝ Onions, raw [Vegetables and Vegetable Products]
Any vegetables may be used, as carrots, turnips, peas, haricots ↝ Raw vegetable, NFS [Other vegetables and combinations]
a little gelatine or isinglass ↝ Gelatin dessert [Gelatins, ices, sorbets]
a drop of water ↝ Water, tap [Tap water]

Instructions (12)

Choose a nice fat calf's liver rather white in color.
Lard it through with bacon.
Put one quarter of a pound of butter in a pan.
When melted add a tablespoonful of flour, keep stirring until a nice yellow color.
Then put in the whole of the liver, turn round now and then until it is a little firm.
Add a pint of broth or water, and a glass of any kind of wine, a bouquet of parsley, thyme, bay-leaves, a little salt, pepper, sugar, and thirty button onions.
Simmer one hour.
Take the fat off and the bouquet out.
Dish the liver with the onions around it.
Reduce the sauce, so that it adheres lightly to the back of the spoon.
Sauce over, and serve.
If required to be re-warmed, cut it into slices, put it in a pan, with a drop of water added to the gravy.

Original Text

428. Stewed Calf’s Liver.—Choose a nice fat one rather white in color, lard it through with bacon, put one quarter of a pound of butter in a pan, when melted add a tablespoonful of flour, keep stirring until a nice yellow color, then put in the whole of the liver, turn round now and then until it is a little firm, then add a pint of broth or water, and a glass of any kind of wine, a bouquet of parsley, thyme, bay-leaves, a little salt, pepper, sugar, and thirty button onions, simmer one hour; take the fat off and the bouquet out, dish the liver with the onions around it, reduce the sauce, so that it adheres lightly to the back of the spoon, sauce over, and serve. Any vegetables may be used, as carrots, turnips, peas, haricots; and if a little gelatine or isinglass is added to the sauce, and the liver with the sauce only put into a round basin and pressed down and left until cold, it will make a nice dish for supper, lunch, or breakfast. If required to be re-warmed, cut it into slices, put it in a pan, with a drop of water added to the gravy.

Notes

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