Calf's Liver (Roasted or Stewed)
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Calf's Liver. (Roasted.)
Soak the liver in salt and water an hour to draw out the blood. Wipe perfectly dry, and stuff with a forcemeat made of bread-crumbs, two slices of fat salt pork, chopped small, a shallot, pepper, salt, and nutmeg; sweet marjoram and thyme and, if you choose, a little sage. Moisten this with butter melted in a very little hot water, and two raw eggs, well beaten. In order to get this into the liver, make an incision with a narrow sharp tip knife, and without enlarging the aperture where the blade entered, move the point dexterously to and fro, to enlarge the cavity inside. Stuff this full of the forcemeat, sew or skewer up the outer orifice; lard with strips of salt pork, and roast for an hour, basting twice with butter and water, afterward with the gravy in the dripping-pan. Pour the gravy over the liver when done.
Roasted liver is very good cold, cut into slices like tongue.
Calf's Liver. (Stewed.)
Slice the liver and lay in salt and water an hour. Then cut into dice and put over the fire, with enough cold water to cover it well. Cover and stew steadily for an hour, when add salt, pepper, a little mace, sweet marjoram, parsley, and a teaspoonful Worcestershire sauce. Stew again steadily, not fast, for half an hour longer, when put in a tablespoonful of butter, two of browned flour - wet with cold water, a tablespoonful of lemon-juice and one of currant jelly. Boil five minutes longer, and dish. A little wine is an improvement.
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Calf's Liver. (Roasted.)
Soak the liver in salt and water an hour to draw out the blood. Wipe perfectly dry, and stuff with a forcemeat made of bread-crumbs, two slices of fat salt pork, chopped small, a shallot, pepper, salt, and nutmeg; sweet marjoram and thyme and, if you choose, a little sage. Moisten this with butter melted in a very little hot water, and two raw eggs, well beaten. In order to get this into the liver, make an incision with a narrow sharp tip knife, and without enlarging the aperture where the blade entered, move the point dexterously to and fro, to enlarge the cavity inside. Stuff this full of the forcemeat, sew or skewer up the outer orifice; lard with strips of salt pork, and roast for an hour, basting twice with butter and water, afterward with the gravy in the dripping-pan. Pour the gravy over the liver when done.
Roasted liver is very good cold, cut into slices like tongue.
Calf's Liver. (Stewed.)
Slice the liver and lay in salt and water an hour. Then cut into dice and put over the fire, with enough cold water to cover it well. Cover and stew steadily for an hour, when add salt, pepper, a little mace, sweet marjoram, parsley, and a teaspoonful Worcestershire sauce. Stew again steadily, not fast, for half an hour longer, when put in a tablespoonful of butter, two of browned flour - wet with cold water, a tablespoonful of lemon-juice and one of currant jelly. Boil five minutes longer, and dish. A little wine is an improvement.
