Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons butter
- 1 teaspoon each of made mustard
- 1 tablespoon boiling water
- salt
- pepper
- nutmeg
- cloves
- mustard
Directions
Cut slices of liver i inch thick, roll in melted butter (or oil), sea.soned with salt and pepper. Arrange on a double broiler and cook o mmutes for each side. Dress on a hot dish. The same number of slices of freshly broiled bacon may be laid on top. -The hver may be pan broiled by -cooking in a very hot skillet the same length of time. Fried onions are served with liver and bacon.
IMITATION PAT£ DE FOIE GRAS.
Boil a calf's liver till very tender in slightly sailed water. When cold cut into small pieces and pound to a smooth paste. Fry a sliced onion till brown in ;3 tablespoons butter; press all the liquid through a strainer upon the liver, add salt and pepper to taste, a little grated nutmeg and ground cloves, and 1 teaspoon each of made mustard and Worcestershire sauce. If not moist enough add 1 tablespoon boiling water. Pack very hard in small jars or cups, and cover with melted butter. It will keep for months in a cool place. Use in sandwiches in the same way as the genuine article.