Braised Calf's Liver from The Settlement Cook Book by Lizzie Black Kander
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...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 bay leaf
- 2½ lbs. calf liver (whole)
- ¼ cup each of carrots, onions and celery, sliced
- 6 peppercorns
- ⅛ lb. of bacon for larding
- 3 cloves
- 2 cups soup stock or water
- 2 tablespoons goose fat or butter
- Salt
- pepper
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