Preparation: The white wine, carrot, onion, celery, pepper-corns, cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for ½ hour.
The liver is skinned, larded, salted and peppered and the cooked wine with contents poured over. Let stand for 10 hours. After that, roast the liver in hot butter in the oven for 30 minutes and baste frequently. During the last 10 minutes, pour the wine in which the liver had been lying over it and boil. Stir in 1 tablespoonful of flour and cream and boil again. The liver is served on a hot platter. The gravy is strained and served separately. Garnish the dish with lemon slices and parsley.
No. 37—LARDED BRAISED CALF’S LIVER.
Quantity for 6 Persons.
- 2½ lbs. calf’s liver, whole
- Salt, pepper
- ⅛ lb. of bacon for larding
- 1 carrot cut in pieces
- 1 piece of parsley root
- 1 onion, sliced
- ⅛ lb. butter
- 1 bay-leaf
- 3 cloves
- 6 pepper-corns
- 1 pinch of nutmeg blossom
- ½ pt. red wine or white beer, (weiss beer)
- 1¼ tbsps. of flour
Preparation: The liver is skinned and larded and sprinkled with salt and pepper, fried quickly until light brown in ⅛ lb. of butter. Flour, onion, carrot and parsley root and all the spices are added and all fried in the liver butter a while. Then pour in the red wine or beer and enough bouillon to cover the liver. Cover and bake in the oven 1½ hours. Serve on a hot platter and strain the gravy.
Remarks: You can fry the larded liver without wine or beer, using only bouillon and ½ Cup of cream.
No. 38—VEAL KIDNEYS.
Quantity for 6 Persons.
- 2 veal kidneys
- ½ lb. raw ham
- ⅛ lb. butter
- ½ onion
- 1 cup veal roast gravy
- 1 tbsp. of flour
- 3 tbsps. of champignons or mushrooms
- 1½ tbsps. of lemon juice
- ½ tsp. of sugar
- 4 tbsps. of red wine or Madeira