Calf's Liver Aux Fines Herbes & Sauce Piquante

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 5 min Total: 5 min
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (4)
  1. Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape.
  2. Dip them in flour, and fry them of a good colour in a little butter.
  3. When they are done, put them on a dish, which keep hot before the fire.
  4. Mince the herbs very fine, put them in the frying-pan with a little more butter; add the remaining ingredients, simmer gently until the herbs are done, and pour over the liver.
Original Text
CALF'S LIVER AUX FINES HERBES & SAUCE PIQUANTE. 880. INGREDIENTS.—A calf's liver, flour, a bunch of savoury herbs, including parsley; when liked, 2 minced shalots; 1 teaspoonful of flour, 1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and salt to taste, 1/4 pint water. Mode.—Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape. Dip them in flour, and fry them of a good colour in a little butter. When they are done, put them on a dish, which keep hot before the fire. Mince the herbs very fine, put them in the frying-pan with a little more butter; add the remaining ingredients, simmer gently until the herbs are done, and pour over the liver. Time.—According to the thickness of the slices, from 5 to 10 minutes. Average cost, 10d. per lb. Sufficient for 7 or 8 persons. Seasonable from March to October.
Notes
—