Calf’s Liver with French Beans from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut three quarters of a pound of calf’s liver in little dice shapes, season them with pepper and salt; cut up two onions in a similar way, season them likewise; then melt two ounces of butter in a...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- lemon juice
- game
- brown sauce
- french beans
- thyme
- bayleaf
- onions
- butter
- pepper
- salt
- calf’s liver
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