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Braised Calf's Liver

The following recipe was transcribed ver batim from 

The Dallas Morning News

March 1, 1914

Take a small calf's liver, wash well and scald. Put in a baking pan, the bottom of which has been covered with chopped onion, carrots and celery tops., add one quart of soup stock with a teaspoonful of salt and a half teaspoonful of pepper, cover  the pan and bake in a moderate oven for two hours, basting two or three times while it is baking. In a separate pan, cook two carrots cut in dice and boil a pint of celery. Heat a can of green peas.  Dish the liver, drain the water from the boiled vegetables into the pan in which the meat was cooked and bring up to a boil. Take two tablespoonfuls each of flour and butter or bacon fat rubbed together to a cream and add a pint of water from the pan and stir until boiling and thickened. Then add salt, pepper and spice to suit taste. Arrange a pile of vegetables on the ends of the platter, strain the sauce over it and garnish the dish with triangles of toast.

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