No. 846 — Fried Ox Liver
English historical translation of Molokhovets recipe No. 846 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the membranes from the liver, wash in cold water to clear excess blood and rinse. Cut across the grain into small slices.
Season with salt and pepper, dust with flour and fry quickly in butter on both sides, then transfer to a sauté pan.
Thinly slice an onion, brown it in butter, sprinkle with a spoonful of flour and fry briefly.
Pour in the juices from the liver pan, add a glass of broth and sour cream, and pour this sauce over the liver.
Cover, braise briefly and serve at once in a nickel-plated sauté pan, as the original specifies.
To provide
2 Russian pounds of liver and 1 onion Salt, pepper and ½ glass of flour | ¼ Russian pound of butter and 2–3 spoonfuls of sour cream 1 glass of broth |