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Braised Liver


  • a calf's or lamb's liver
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 stalk of celery
  • salt pork
  • 2 cupfuls of stock or hot water
  • 1 sprig of parsley
  • 1 bay-leaf
  • 2 cloves


Use a calf's or lamb's liver.

Lard it in two or three rows. Cut into dice the carrot, turnip, onion, celery, and the bits left from the lardoons of salt pork; put them in a baking pan, and on this bed of vegetables place the larded liver. Add the stock or hot water, and a bouquet of the parsley, bay-leaf, and cloves. Cover with another pan, and cook in moderate oven for two hours; baste occasionally. Serve with the vegetables from the pan, on the same dish, placed around the liver. Pour over the liver a sauce made as follows:


  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • strained liquor from the pan
  • salt
  • pepper
  • 1 tablespoonful of Worcestershire sauce
  • 1 tablespoonful of mushroom catsup


Put the butter in a saucepan; when melted, add the flour, and stir until browned; then add slowly the strained liquor from the pan. If there is not enough to make one cupful, add water to make that quantity. Season with salt and pepper, and add, if convenient, the Worcestershire sauce and mushroom catsup.


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The Century Cook Book (1901).

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