Braised Calf's Liver

Preparation info

    • Difficulty

      Medium

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

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

Method

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