Calf's Liver Larded and Roasted is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of larded calf liver, marinated in vinegar and vegetables before being roasted and served with gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Calf's Liver Larded and Roasted.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CALF'S LIVER LARDED AND ROASTED (an Entree).
882. INGREDIENTS.—A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown gravy.
Mode.—Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.
Time.—Rather more than 1 hour. Average cost, 10d. per lb.
Sufficient for 7 or 8 persons.
Seasonable from March to October.
Note.—Calf's liver stuffed with forcemeat No. 417, to which has been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in buttered paper, and roasted before a clear fire. Brown gravy and currant jelly should be served with it.
Modern Redaction
Ingredients:
1 calf's liver
vinegar
1 onion, sliced
4 sprigs of parsley
4 sprigs of thyme
salt and freshly-ground black pepper, to taste
1 bayleaf
fatty bacon for larding (cut into strips about 8cm long and 4mm thick) brown gravy
Method:
Take the liver and use a needle to insert the lardons in a weave-pattern over both surfaces. Place in a non-reactive bowl with the sliced onion, herbs and seasonings. Pour over just enough vinegar to cover then set in the refrigerator and leave to marinate for 24 hours.
After this time, place in a roasting dish and transfer to an oven pre-heated to 200°C. Roast, basting frequently with the vinegar mix for about 40 minutes, or until done through.
