Reference > Farmer's Cookbook > BEEF > Calf’s Liver, Stuffed and Larded
  Braised Liver Broiled Tripe  
CONTENTS · BIBLIOGRAPHIC RECORD

Calf’s Liver, Stuffed and Larded

Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in baking pan, pour around two cups Brown Sauce, made of one tablespoon each butter and flour, and two cups Brown Stock, salt, and pepper. Bake one and one-fourth hours, basting every twelve minutes with sauce in pan. Remove to serving dish, strain sauce around liver, and garnish with Glazed or French Fried Onions .

Stuffing. Mix one-half pound chopped cooked cold ham, one-half cup stale bread crumbs, one-half small onion finely chopped, and one tablespoon finely chopped parsley. Moisten with Brown Sauce; then add one beaten egg, and season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Braised Liver Broiled Tripe  
 
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