Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Braised Liver

4 servings

Ingredients

• 1 pcs veal liver
• bacon for larding (a little)
• salt (a little)
• pepper (a little)
• allspice (a little)
• butter (a little)
• 1 tablespoons chopped onions
• 2 pcs bay leaves
• grated white bread (a little)
• 1 tablespoons syrup
• vinegar (a little)
• 1 glass red wine

Instructions

1. Wash the liver, peel off the skin, and lard it: roll short strips of bacon in salt, pepper, and allspice, then pierce the liver with a sharp knife and insert the bacon.
2. Melt a good piece of butter until golden, brown 1 tablespoon of chopped onions in it, briefly sear the liver, cover it halfway with boiling water, and add 2 bay leaves, a little salt, allspice, and 1 piece of butter.
3. When it's almost tender, add some grated white bread, 1 generous spoon of syrup, vinegar, and, if desired, 1 glass of red wine.

Modernized from a treasured 19th-century German cookbook.