Calf's Liver, Potted

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 calf's liver
  • 1 onion, sliced
  • 1 clove of garlic
  • 2 tablespoons flour
  • 2 tablespoons celery, chopped
  • 2 tablespoons parsley, chopped
  • 3 tablespoons poultry or bacon fat


Soak the liver, (whole) in cold water 1 hour and remove the skin. Cut 6 pockets from the top, 1 inch wide and nearly to the depth of the liver and fill these pockets with the parsley and celery and, if desired, bits of garlic—all seasoned with salt and paprika.

Tie string all around the liver, to keep in the filling, making small groves at side to hold the string in place. Cut garlic in two crosswise and rub the juice all over the outside and dredge liver with flour.

Place fat, goose fat preferred, in iron kettle that has close fitting cover, add onion, when slightly browned add the prepared liver, brown all over, then cover and let simmer very slowly about 1½ hours or until tender. Add a little water at a time, only, if necessary. If gravy is not thick add more flour.