This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 calf's liver 1 onion
1 tablespoonful of flour
Wash the liver, and lard it the same as fillet of beef. Wash and cut the vegetables into slices, and put them in the bottom of a braising-pan if you have one, if not, in a deep baking-pan; lay the liver on the bed of vegetables, add the stock or water, put a lid over the pan, and bake in a moderate oven for two hours. When done, dish the liver. Put the butter in a frying-pan, stir it over the fire until a nice brown, add the flour; mix and strain the liquor from the other pan into this, which should be about a half-pint. Stir continually until it boils, then add the Worcestershire sauce, and mushroom catsup. Pour over and around the liver, and serve.
Beef's liver may be braised, but is never so nice as calf's liver.
1 pound of calf's liver 1 tablespoonful of flour
1 pint of water
1/2 a small onion
Cut the liver into slices, and again into pieces about two inches square. Put two tablespoonfuls of dripping in a frying-pan, add to it the flour, and stir until brown. Now add the water, stir constantly until it boils, pour it into a stewing-pan with the liver and onion, cover and simmer gently one hour; add the salt and pepper, and serve.
1 pound of calf's liver 1/2 teaspoonful of salt
1/2 pound of bacon 1 tablespoonful of flour
A dash of black pepper
Cut the liver into thin slices and scald it; wipe dry. Cut the bacon into as many thin slices as you have slices of liver. Put the bacon in a frying-pan and fry until brown, then take it out, put on a heated dish and keep it warm. Dust the liver with flour, salt and pepper, and fry it in the bacon-fat. When a nice brown, arrange it on the heated dish with a slice of bacon on each slice of liver. Add the flour to the fat remaining in the pan; mix, add a half-pint of boiling water, season with salt and pepper, pour it around the liver, and serve.
Fry the liver and bacon as in preceding recipe. Have ready onions, prepared the same as in beefsteak and onions, add them to the fat remaining in the pan, cook two minutes, and heap on top the liver and bacon.
Cut the liver into slices and scald it. Then wipe it dry, season with salt and pepper, and broil over a clear fire, first on one side and then on the other; it will take about five minutes. When done, spread lightly with butter, and serve on a heated dish.
1 pound of calf's liver 1 tablespoonful of flour 1 tablespoonful of
2 slices of bacon 1/2 pint boiling stock or water 1 tablespoonful of mushroom catsup
Salt to taste
Cut the liver in slices, cover it with boiling water, and let it stand five minutes to draw out the blood. Now take it out and wipe it dry. Dredge with flour, salt and pepper. Try out the bacon in a frying-pan. Then put the liver into this hot bacon-fat, fry brown on one side, turn, and brown the other. Place it on a hot dish with the bacon, cut in small pieces. Now add the flour to the fat in the pan, and stir until a nice rich brown; add the boiling stock or water; stir again until it boils, now add the Worcestershire sauce, mushroom catsup, and salt to taste. Pour it over the liver, and serve.
1 pound of calf's liver 1 small onion 1 sprig of parsley 1 tablespoonful of mushroom catsup
1/4 pound of bacon 1 bay leaf
1 tablespoonful of Worcestershire sauce 1 tablespoonful of flour
1/2 teaspoonful of salt
Have the liver cut into thin slices. Cover with boiling water and let stand five minutes; take it out of the water and wipe dry. Cut the bacon into thin slices, and again into pieces about two inches long and one inch wide. Put one piece of the bacon on a slice of the liver, then roll it up and tie tightly with twine, and so continue, making one roll of each piece of liver. Dredge these thickly with flour.
Put the remainder of the bacon in a frying-pan, and try out all the fat. Brown the rolls in this fat, and then put them in a stewing-pan. Add the flour to the fat remaining in the frying-pan, mix, and add one pint of water or stock; stir constantly until it boils, and pour it over the rolls; add the Worcestershire sauce, the mushroom catsup, a half-teaspoonful of salt, onion, bay leaf and parsley. Cover, and let simmer gently one hour. When done, dish the rolls, remove the strings. Strain the sauce over and around them.