Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- two tablespoonfuls of sweet-oil
- two sprigs of thyme
- two ounces of butter in a frying-pan
- two ounces of butter in a frying-pan on a sharp fire
- four ounces of bacon cut in dice
- a teaspoonful of chopped parsley
- a saltspoonful of flour
- a pinch of allspice
- a sprig of thyme
- a clove of garlic
- four pieces
- two cloves
- parsley
- salt
- pepper
- allspice
- thyme
- clove
- cloves
Directions
_How to prepare._--Have water, with a little salt, on the fire, and at the first boiling, throw the liver in for about five minutes, and drain it.
_How to improve the Liver before cooking it._--Put in a tureen two tablespoonfuls of sweet-oil, a bay-leaf broken in four pieces, two sprigs of thyme, four of parsley chopped fine, a green onion also chopped fine, salt, and pepper; lay the liver on the whole, and leave it from four to six hours, turning it over two or three times.
_How to cook, roasted._--Envelop the liver with buttered paper, place it on the spit before a good fire, baste often with the oil from the tureen, after having taken off bay-leaf and thyme. A few minutes before it is done, take the paper off, baste continually with the drippings till well cooked, and serve it with the gravy.
It may also be served with a _piquante_ or _poivrade_ sauce.
It takes from thirty-five to forty-five minutes to roast it.
_The same, saute._--Put two ounces of butter in a frying-pan, and set it on a sharp fire; when melted, add a teaspoonful of chopped parsley and green onions, then the liver cut in slices (after having been prepared as above); sprinkle on a saltspoonful of flour, then half a wine-glass of warm broth, same of claret wine, salt, pepper, and a pinch of allspice; serve when done.
It takes only from ten to twelve minutes for the whole process.
_The same, in the Oven._--Put two ounces of butter in a frying-pan on a sharp fire; when hot, put the liver in (after having been boiled as directed above, and after having cut it in pieces); fry it five minutes, turning over once only; then take from the fire, salt both sides of the slices, place them on a warm dish, putting on each slice a little butter kneaded with chopped parsley, salt, and pepper; put two or three minutes in a warm oven, take off, sprinkle on the whole the juice of half a lemon, and serve in the dish in which it has cooked.
_The same, stewed._--Boil the liver as directed above, and when drained and cold, lard it well. Have butter in a frying-pan on a brisk fire; when hot, put the liver in for about five minutes, turning it over on every side. Have in a stewpan four ounces of bacon cut in dice; set it on a good fire, and when hot, lay the liver in; then add a glass of warm broth, same of white wine, a bay-leaf, a sprig of thyme, two of parsley, a clove of garlic, two cloves, and a small carrot cut in two; cover the stewpan, subdue the fire, and let simmer three hours; stir now and then, place the liver on a dish, strain the sauce on it, and serve.