Calf’s Liver and Bacon, Italienne Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some fresh calf’s liver, cut it in thin neat slices, season it with a little pepper and salt, and sprinkle it well all over with flour, then fry it a pale golden colour in boiling clarified...
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Ingredients
- fresh calf’s liver
- pepper
- salt
- flour
- pale
- boiling clarified butter
- potato
- fried bacon
- rose
- parsley
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