Roast Liver
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the calf's liver and cut three gashes across it.
Insert a slice of bacon into each gash.
Roast and serve
Press the liver together and roast in a 400°F (200°C) oven for 1.5 to 2 hours.
Baste often and serve hot.
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.
Explore the science
What each ingredient does
- Calf's liver
- Forms the main body of the dish, cooking to a tender, moist texture when roasted.
- Bacon
- Adds fat that bastes the liver as it renders, contributing savory flavor and browning.
The step that matters
Roast for the full 1.5 to 2 hours while basting often. Liver is lean and can turn dry and grainy if overcooked. Regular basting keeps the surface moist and carries rendered bacon fat over the meat, helping it stay tender.
“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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