Broiled Calfs Liver from Buckeye Cookery and Practical Housekeeping 1877
Sunday, May 30, 2010
I've decided to add a new category to my blog entitled Recipes of Yesteryear. This category will always feature recipes prior to the 1900's Hope you enjoy! Cut beef or calf liver in thin slices, wash, and soak in salt and water for half an hour; wash it again, season with pepper and salt, and broil, basting with butter, or fry to a nice brown Note: You can skip the salt water soak and use milk instead which will pull all impurities out of the calf's liver.