To dress a Calf’s Liver in a Caul

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take off the under Skins and Shred the Liver very small, then take an Ounce of Truffles and Morels chopped small with Parsley; roast two or three Onions, take off their outer most Coats, pound six Cloves, and a Dozen Coriander Seeds; add them to the Onions, and pound them together in a marble Mortar; then take them out and mix them with the Liver, take a Pint of Cream, Half a Pint of Milk, and seven or eight new laid Eggs, beat them together, boil them, but do not let them curdle, shred a Pound of Sewet as small as you can, half melt it in a Pan, and pour it into your Egg and Cream, then put in your Liver, and mix all well together, season it with Pepper, Salt, Nutmeg, and a little Thyme, and let it stand till it is cold: spread a Caul over the Bottom and Sides of a Stew-pan, and put in your hashed Liver and Cream all together, fold it up in the Caul in the Shape of a Calf’s Liver, then turn it up-side down carefully, lay it in a Dish that will bear the Oven, and do it over with beaten Egg, drudge it with grated Bread, and bake it in an Oven. Serve it up hot for a first Course.