Calf’s Liver and Savoury Rice

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. calf’s liver
  • oz. butter or margarine
  • 1 onion
  • 2 cloves of garlic (optional)
  • 6 oz. Patna rice
  • ¾ pt. well-flavoured white stock
  • salt and pepper
  • ¼-½ teasp. powdered saffron
  • seasoned flour
  • butter or oil for frying
  • ½ pt. brown sauce
  • juice of ½ lemon or 2 tablesp. wine


  • Fried or grilled bacon rolls paprika
  • green peas


Wash the liver well in tepid salt water, remove any skin and tubes and dry well. Heat 1 oz. of the fat in a saucepan and sauté the finely chopped onion and garlic without colouring it. Add the well-washed rice, mix well and cook for a few minutes. Add the stock, seasoning and saffron and cook very slowly for about ½-¾ hr. on top of the cooker, or in the oven until the rice is tender and has absorbed all the stock. Add the remaining fat, mix well and press well into a border mould or 6 individual moulds. Put aside until set. Slice the liver finely, dip in seasoned flour and fry in a little butter or oil. Drain well. Bring the brown sauce to the boil, add the lemon juice or wine and the liver and heat. Turn the rice on to a hot dish and heat in the oven. Place the liver and sauce in the centre (if a border mould) or round the rice, and garnish with grilled or fried bacon rolls, paprika and peas.