Braised Calf's Liver

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • lbs. calf liver (whole)
  • 1 bay leaf
  • lb. of bacon for larding
  • 6 peppercorns
  • ¼ cup each of carrots, onions and celery, sliced
  • 3 cloves
  • 2 cups soup stock or water
  • 2 tablespoons goose fat or butter
  • Salt and pepper


The liver is skinned, larded; seasoned with salt, pepper and if desired a little mace, fried in the hot fat; flour, vegetables and spices are added and then the 2 cups of soup stock or water. Cover closely and bake two hours, uncovering the last 20 minutes. When ready to serve, strain the liquor, season with lemon juice, and parsley, chopped fine and pour over the liver. Serve on hot platter, or thicken the liquid with 2 tablespoons flour made smooth with a little cold water, cook 5 minutes and pour around liver.