Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Calf’s Liver Sauté.

1 pound of calf’s liver.

2 tablespoonfuls of butter.

2 tablespoonfuls of flour.

1-1/2 teaspoonfuls of salt.

1/4 teaspoonful of pepper.

1 tablespoonful of lemon juice.

1/2 pint of water.

Cut the liver in slices one third of an inch thick, and wash and wipe them. Season with one teaspoonful of the salt and half the pepper.

Put the butter into a frying-pan and set on the fire. When it becomes hot, stir in the flour, and then lay the slices of liver in the pan. Cook slowly for six minutes, turning often. At the end of that time add the water, stirring all the while. When this boils up, add the remainder of the salt and pepper and the lemon juice, and cook gently for two minutes.

The lemon juice may be omitted and milk be substituted for the water in making the sauce. Pig, sheep, and lamb’s liver can be treated in the same manner.