French Liver
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- one half teaspoonful black pepper
- Cloves
- one large onion
- one teaspoonf ul salt
- Cut
- one teaspoonf ul sugar
- one half cup melted butter
- Mace
- one pint hot water
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash calf's liver and put in a stew pan with the following;
- one large onion chopped fine;
- two bay leaves;
- one blade of mace;
- one half teaspoonful black pepper;
- six whole cloves;
- one teaspoonf ul salt ;
- one teaspoonf ul sugar ;
- one pint hot water.
- Cook gently for three hours.
- When done, cut in thin slices and put on a meat dish.
- Pour over the ligour from the stew pan.
- Stand aside over night.
- Next day pound the liver to a paste;
- add one half cup melted butter and the liquor strained, pack in a small crock and set in a cool place, till firm Cut in thin slices and serve as a luncheon dish.
- — m.
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- Fench.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Cutting board
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Sieve