No. 904 — Calf Liver Braised in Sauce
English historical translation of Molokhovets recipe No. 904 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a large calf liver, soak in milk for four hours and rinse in water. Peel off the outer membrane and cut across into slices a finger thick.
Beat lightly with a wooden mallet, season with salt, crushed allspice and black pepper and crushed cloves, then dust with flour on every side.
Fry in butter in a pan until, as the historical source states, a fork prick still brings out blood. Transfer the slices to a saucepan.
For the sauce, fry half a finely chopped onion in butter. Add a spoonful of flour, fry it, then add one glass of broth, ½ glass of wine, two or three pieces of sugar, 1½ lots of concentrated dried stock and one spoonful of lemon juice.
Bring to the boil while stirring, strain into the saucepan over the liver, then simmer over low heat and bring to the boil two or three times.
Serve with potatoes, cucumbers or a salad of shredded fresh or sauerkraut cabbage.
To provide
1 calf liver Milk, salt and 3 allspice berries 3 black peppercorns | ½ onion and ½ glass of table wine 2–3 pieces of sugar and 1½ lots of concentrated dried stock 1 spoonful of lemon juice 2 spoonfuls of butter |