Calf’s Liver Stoved, or Stewed

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For the liver
For the stew
Optional additions/substitutions
Instructions (15)
  1. Lard the liver quite through with large lardoons, rolled in a seasoning of spice, and of savoury herbs very finely minced.
  2. Lay the larded liver into a stewpan or saucepan just fitted to its size.
  3. Pour in about half a pint of broth or gravy.
  4. Heat it very gently.
  5. When it begins to simmer, throw in a sliced carrot, a small onion cut in two, a small bunch of parsley, and a blade of mace.
  6. Stew the liver as softly as possible over a very slow fire from two hours and a half to three hours.
  7. Thicken the gravy with a little brown roux (see page 107), or with a dessertspoonful of browned flour.
  8. Add a couple of glasses of white wine, and a little spice if needed.
  9. Serve it very hot, after having taken out the herbs and vegetable.
Alternative method
  1. The liver may be stewed without being larded.
  2. It may likewise be browned all over in a carefully made roux, before the gravy is poured to it.
  3. This must then be made to boil, and be added in small portions, the stewpan being well shaken round as each is thrown in.
  4. The wine can be altogether omitted; or a wineglassful of port mixed with a little lemon-juice, may take the place of sherry.
  5. After the liver has been wiped very dry, minced herbs may be strewed thickly over it before it is laid into the stewpan.
  6. It may be served in its own gravy, or with a sauce piquante.
Original Text
CALF’S LIVER STOVED, OR STEWED. From three to four pounds of the best part of the liver will be sufficient for a dish of moderate size. First lard it quite through by the directions of page 181, with large lardoons, rolled in a seasoning of spice, and of savoury herbs very finely minced; then lay it into a stewpan or saucepan just fitted to its size, and pour in about half a 229pint of broth or gravy; heat it very gently, and throw in, when it begins to simmer, a sliced carrot, a small onion cut in two, a small bunch of parsley, and a blade of mace; stew the liver as softly as possible over a very slow fire from two hours and a half to three hours; thicken the gravy with a little brown roux (see page 107), or with a dessertspoonful of browned flour; add a couple of glasses of white wine, and a little spice if needed, and serve it very hot, after having taken out the herbs and vegetable. The liver may be stewed without being larded; it may likewise be browned all over in a carefully made roux, before the gravy is poured to it: this must then be made to boil, and be added in small portions, the stewpan being well shaken round as each is thrown in. The wine can be altogether omitted; or a wineglassful of port mixed with a little lemon-juice, may take the place of sherry. After the liver has been wiped very dry, minced herbs may be strewed thickly over it before it is laid into the stewpan; and it may be served in its own gravy, or with a sauce piquante. Liver, 3 to 4 lbs: 2 to 3 hours.
Notes
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