Dinner
Salmi of liver
Salmi of liver, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a calf’s liver for one hour in slightly salted water, and let it get cold.
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.
- Boil a calf’s liver for one hour in slightly salted water, and let it get cold.
- Cut into dice of uniform size, and for each cupful allow one tablespoonful of butter, one cupful of stock, one teaspoonful of tomato sauce, and two tablespoonfuls of chopped olives.
- Brown the butter, add one tablespoonful of flour and brown again;
- add gradually the stock, and stir until smooth and thick.
Historical transcription
Source method
- 1
Boil a calf’s liver for one hour in slightly salted water, and let it get cold. Cut into dice of uniform size, and for each cupful allow one tablespoonful of butter, one cupful of stock, one teaspoonful of tomato sauce, and two tablespoonfuls of chopped olives. Brown the butter, add one tablespoonful of flour and brown again; add gradually the stock, and stir until smooth and thick. Put in the catsup, olives and liver dice, season to taste, and simmer for fifteen minutes. Serve hot.
- 2
A delightful and not inelegant entrée .
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.