Braised Calf's Liver
The following recipe was transcribed ver batim from
The Dallas Morning News
March 1, 1914
Take a small calf's liver, wash well and scald. Put in a baking pan, the
bottom of which has been covered with chopped onion, carrots and celery
tops., add one quart of soup stock with a teaspoonful of salt and a half
teaspoonful of pepper, cover the pan and bake in a moderate oven for
two hours, basting two or three times while it is baking. In a separate
pan, cook two carrots cut in dice and boil a pint of celery. Heat a can
of green peas. Dish the liver, drain the water from the boiled
vegetables into the pan in which the meat was cooked and bring up to a
boil. Take two tablespoonfuls each of flour and butter or bacon fat
rubbed together to a cream and add a pint of water from the pan and stir
until boiling and thickened. Then add salt, pepper and spice to suit
taste. Arrange a pile of vegetables on the ends of the platter, strain
the sauce over it and garnish the dish with triangles of toast.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
