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Time: According to the thickness of the slices, from 5 to 10 minutes.

Sufficient for 7 or 8 persons.

Seasonable from March to October.
Ingredients
  1. A calf's liver
  2. flour
  3. butter
  4. a bunch of savoury herbs, including parsley;
  5. 2 minced shalots
  6. 1 teaspoonful of flour
  7. 1 tablespoonful of vinegar
  8. 1 tablespoonful of lemon-juice
  9. salt to taste
  10. pepper to taste
  11. 1/4 pint water
Directions
  • Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape
  • Dip them in flour, and fry them of a good colour in a little butter
  • When they are done, put them on a dish, which keep hot before the fire
  • Mince the herbs very fine
  • Put them in the frying-pan with a little more butter
  • Add the remaining ingredients
  • Simmer gently until the herbs are done
  • Pour over the liver
    • Source: The Book of Household Management by Isabella Beeton (1859)
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