Calf’s Liver Stoved, or Stewed from Modern Cookery for Private Families by Eliza Acton
From three to four pounds of the best part of the liver will be sufficient for a dish of moderate size. First lard it quite through by the directions, with large lardoons, rolled in a seasoning of ...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
- Plate
Ingredients
- sherry
- sauce piquante
- roux
- lemon-juice
- herbs
- vegetable
- broth
- savoury herbs
- lard
- white wine
- browned flour
- brown roux
- mace
- parsley
- onion
- carrot
- gravy
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