Stuffed and Roasted Calf's Liver
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 fresh calf's liver
- calf's liver
- fat of bacon
- sweet herbs
- grated bread
- spice
- pepper
- salt
- fat bacon
- butter
- gravy sauce
Instructions
- Parboil part of the calf's liver and mince it very fine together with the fat of bacon. Combine this with powdered sweet herbs, grated bread, finely powdered spice, pepper, and salt to make a stuffing.
- Make a hole lengthwise through the fresh calf's liver with a large knife, but do not cut all the way through. Fill this hole with the prepared stuffing.
- Lard the liver with fat bacon and place it in the roasting pan. Flour it well and roast, basting frequently with butter until it is cooked through.
- Serve hot with gravy sauce that has been enriched with a little wine.