Dinner
Casserole of calf’s liver
Casserole of calf’s liver, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fry a few slices of fat bacon in a pan until the fat is all fried out.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Fry a few slices of fat bacon in a pan until the fat is all fried out.
- Strain and return the fat to the pan, lay in the liver and fry two minutes on each side, and then put into the casserole;
- add one pint of rich brown sauce, a cupful of button onions that have been browned in butter and three tablespoonfuls of lemon juice.
- Fasten on the cover with a flour and water paste, put in a moderate, steady oven, and cook for two hours.
Historical transcription
Source method
- 1
Wash and wipe a calf’s liver perfectly dry. Fry a few slices of fat bacon in a pan until the fat is all fried out. Strain and return the fat to the pan, lay in the liver and fry two minutes on each side, and then put into the casserole; add one pint of rich brown sauce, a cupful of button onions that have been browned in butter and three tablespoonfuls of lemon juice. Fasten on the cover with a flour and water paste, put in a moderate, steady oven, and cook for two hours. Then remove the paste from the cover, put in potato balls that have been fried in hot fat, and send to the table in the casserole.
Nutrition pending
No invented nutrition numbers.
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