Braised Calf's Liver

Preparation info
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By Lizzie Black Kander

Published 1903

  • About


  • lbs. calf liver (whole)
  • 1 bay leaf
  • lb. of


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, seaso