Calf’s Liver Stoved, or Stewed

Preparation info
    • Difficulty


    • Ready in

      2 hr

Appears in

By Eliza Acton

Published 1845

  • About


From three to four pounds of the best part of the liver will be sufficient for a dish of moderate size. First lard it quite through by the directions, with large lardoons, rolled in a seasoning of spice, and of savoury herbs very finely