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To Fry Calf's Liver

A dish of sliced calf liver fried in lard or dripping, seasoned with pepper, salt, herbs, and parsley.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 1 ingredients
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To Fry Calf's Liver

Ingredients

Directions

Prepare and fry

  1. Cut the liver into thin slices.

  2. Season it with pepper, salt, chopped sweet herbs, and parsley.

  3. Dredge it with flour.

  4. Fry it brown in lard or dripping.

  5. See that it is thoroughly done before you send it to table.

Serve

  1. Serve it up with its own gravy.

  2. Some slices of cold boiled ham fried with it will be found an improvement.

  3. If you use ham, add no salt.

  4. You may dress a calf's heart in the same manner.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The step that matters

Frying until thoroughly done. Thin liver cooks quickly and can turn dry and tough within moments. Frying it brown until cooked through, without overcooking, keeps it tender and makes sure it is safe to eat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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