No. 847 — Braised Ox Liver with Currants and Apple
English historical translation of Molokhovets recipe No. 847 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the membranes from ox liver, soak it in water for two hours, boil in water and chop finely. Pour broth over it, season with pepper and a piece of cinnamon, and add ½ glass of washed and scalded currants or sultanas.
Fry a finely chopped onion in one spoonful of butter; add a spoonful of flour and fry, then thin with the broth in which the liver cooked and bring to the boil.
Caramelize two pieces of sugar and add them to taste, with about two spoonfuls of vinegar, lemon juice or apple soya (an old sauce or seasoning). Combine with the liver.
Cover, add a finely chopped apple, braise for a while and serve.
To provide
2 Russian pounds of liver and 1 spoonful of butter ½ glass of currants or sultanas 1 onion and 2–3 pieces of sugar | Vinegar or lemon juice Or apple soya sauce 1 apple and 1 spoonful of sour cream |