Calf’s Liver and Savoury Rice

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. calf’s liver
  • oz. butter or margarine
  • 1


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 ver