CALF'S LIVER LARDED AND ROASTED

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 7.0 – 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

A calf's liver ↝ Liver, beef [Liver and organ meats]
vinegar ↝ Vinegar [Mustard and other condiments]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
3 or 4 sprigs of parsley and thyme ↝ Parsley, raw [Not included in a food category]
3 or 4 sprigs of parsley and thyme ↝ Thyme, fresh [Spices and Herbs]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
1 bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
lardoons
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (6)

Take a fine white liver, and lard it the same as a fricandeau.
Put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion.
Let it remain in this pickle for 24 hours.
Roast and baste it frequently with the vinegar, &c.
Glaze it.
Serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

Original Text

CALF'S LIVER LARDED AND ROASTED (an Entree).

882. INGREDIENTS.—A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown gravy.

Mode.—Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

Time.—Rather more than 1 hour. Average cost, 10d. per lb.

Sufficient for 7 or 8 persons.

Seasonable from March to October.

Note.—Calf's liver stuffed with forcemeat No. 417, to which has been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in buttered paper, and roasted before a clear fire. Brown gravy and currant jelly should be served with it.

Notes

—