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Liver Roasted in Net

4 servings

Ingredients

• 1 pcs skinned and larded veal liver
• 1 pcs calf's caul
• seasoning (a little)
• sliced onions (a little)
• 125 g butter
• salt (a little)
• 2 cups bouillon
• 1 cups wine
• crushed white bread (a little)
• allspice (a little)
• sour cream (a little)

Instructions

1. Wrap the skinned, tightly larded liver in a cleaned calf's caul and sprinkle with some seasoning.
2. Fry some sliced onions in 125 g of butter until golden, place the liver in, later add some salt, 2 cups of bouillon, and half as much wine, and let it slowly tenderize.
3. When serving, remove the net, stir bouillon, crushed rusks, allspice, and sour cream into a sauce and serve with the liver.

Modernized from a treasured 19th-century German cookbook.