Calf's Liver With Crisped Onions

The liver trimmed from veins, larded through with seasoned strips of bacon, placed in a sautoir with bacon trimmings, little consomme and sherry wine, cover put on, and roasted till done and glazy, liver taken up, brown sauce added to the residue of the sautoir, boiled, skimmed and strained, liver served in slices with the gravy and garnished with rings of onions that have been dipped in milk, rolled in flour and fried in hot fat.

Calf's Liver Saute With Bacon

Slices of liver and bacon, the bacon fried first, then the liver seasoned and rolled in flour, fried in bacon fat; when done, flour added to the pan, stirred, and moistened with stock, boiled up, strained, skimmed, juice of lemon added; the liver served with some of the gravy and garnished with the bacon.

Calf's Liver Stewed With Onions

Green spring onions chopped and fried in bacon fat in a sautoir, liver cut small and put with the onions and tossed over a quick fire till set, superfluous fat then poured off, flour stirred in, moistened with stock, seasoned with salt and pepper, simmered till tender; served garnished with a border of Victoria potatoes.

Braised Calf's Liver With Vegetables

The liver trimmed from veins, larded with seasoned strips of bacon, placed in a sautoir with some bacon trimmings, carrot, onion, parsley, bay leaves and whole cloves, moistened with consomme and sherry wine, covered with a sheet of buttered paper, lid put on, braised till tender, taken up, sauce added to the braise, boiled up, strained and skimmed; the liver served in slices and garnished with balls of carrot, turnip and small glazed onions.

Calf's Liver Fried With Fine Herbs

Slices of the liver seasoned with salt and pepper, rolled in flour, fried in bacon fat with minced chives and shallots, taken up, grease poured off, fines-herbes sauce added to the pan, boiled up, served with the liver.

Calf's Liver Broiled, Italian Sauce

Slices of liver seasoned with salt and pepper, rolled in flour, dipped in melted butter, broiled till done; served with brown Italian sauce poured around and garnished with chip potatoes.

Scallops Of Calf's Liver With Mushrooms

Small pieces of liver seasoned and fried in bacon fat, taken up and put into a brown Italian sauce, simmered for a few minutes, served with a border of fried button mushrooms.

Calf's Liver And Bacon With Spinach

The liver larded and braised, the bacon boiled tender, the spinach boiled in the bacon water, drained, pressed, chopped fine and seasoned with salt and pepper; served, the spinach as a bed, the liver and bacon in slices alternately on top, with some of the gravy from the braising poured around.

Brochette Of Calf's Liver With Bacon

See recipe under heading of "Brochette."

Calf's Liver With Smothered Onions

The liver in slices, seasoned, floured and fried, the onions sliced and steamed for a few minutes, then put in a sautoir with bacon fat and smothered a light brown over a quick fire; the liver served garnished with the onions.

Italian Style Liver Cheese

Calf's liver four-fifths, salt pork one-fifth, finely minced with a few shallots, seasoned with salt and pepper, nutmeg, powdered thyme and sherry wine; bread pans lined with thin slices of bacon, the liver mince filled in, with slices of bacon and bay leaves on top, covered with buttered paper and slowly baked till done (about three hours); served either cold in slices, or between bread as sandwiches, or in slices hot, with Italian sauce poured over.

Liver Forcemeat Balls

Made the same as "liver cheese" above, but adding some bread crumbs, raw yolks of eggs and chopped parsley; when thoroughly mixed, made into balls and poached till done in white stock; served with a Hollandaise sauce. The Germans call this dish "LIVER KLOSSE."

Timbale Of Calf's Liver, Piquant Sauce

The "liver cheese" above filled into timbale molds, and steamed or baked till done; served with piquant sauce poured over.

Calf's Liver Quenelles In Crumbs

The "forcemeat" mixture above, shaped like eggs between two spoons, poached, taken up, and rolled in fried bread crumbs; served garnished with parsley and lemon, and Allemande sauce served separately.

Potted Calf's Liver With Aspic Jelly

Slices of liver fried in bacon fat with minced onions and mushrooms, taken up and pounded to a paste with wine, powdered mixed herbs, salt, pepper and nutmeg, then rubbed through a fine sieve with its equal weight of fat bacon; into this puree is then mixed a minced clove of garlic, some ham and bacon fat cut in small dice; when thoroughly incorporated, filled into bread pans, covered with thick buttered paper, the filled pans put into roasting pans containing cold water half way up, put in oven and slowly baked till done (about two hours), taken out, allowed to partly cool, then turned out, trimmed; served cold in slices, decorated with aspic jelly.