Larded Liver
From House and home (1889).
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A historical recipe
House and home, by Marion Harland (1889).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
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- Wash a fresh calf's liver, and soak it for an hour in cold water slightly salt.
- Wipe dry, and with a sharp knife, make perpendicular incisions clear through the liver about an inch apart.
- Into these, thrust strips of -fat salt pork long enough to project on both sides.
- Into the bottom of a pot or saucepan put a tablespoonful of minced onion, some chopped parsley or other sweet herbSj pepper, and a talf-cupful of strained tomato juice.
- On this lay the liver, sprinkle as much onion on top as there is below, cover very tightly and set at one side of the range, where it will not reach the boiling point under an hour.
- Gradually increase the heat, but never let it be strong, for two hours more, when uncover the pot for the first time, to test with a fork if it be tender.
- It should be so tender that the fork enters as easily as into the crumby heart of a well-baked loaf.
- Take out the liver and keep hot, while you strain the gravy, thicken with a great spoonful of browned flour wet in cold water, and when it boils, add a glass of sherry.
- Pour over the liver.
- Carve the latter horizontally.
- It is as good cold as hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve