Fricassee Of Liver Recipe

Fricassee Of Liver Recipe

History:
Fricassee is a cooking technique that originated in France in the 16th century. It involves first browning the meat, then slowly stewing it in a sauce. This cooking method was popularized during the Renaissance and became a common way to prepare various meats, including liver. Liver, being a nutritious and inexpensive cut of meat, was often used in fricassee recipes.

Fun Facts:
- Fricassee is derived from the French word "frire" which means "to fry." This refers to the initial browning of the meat before the stewing process.
- The use of liver in fricassee dishes was common in many European cuisines due to its affordability and availability.
- Fricassee is considered a comfort food and is often enjoyed during colder months due to its hearty and warming nature.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Cost: 6d.
Serves: 4

Ingredients:
- Half a Calf's Liver (approximately 1 pound)
- 1 1/2 ounces of Butter
- 1 Carrot, sliced
- Lemon Juice
- 1 Onion, finely chopped
- 1 ounce of Flour
- 1 pint of Gravy (beef or vegetable)
- Fresh Parsley, for garnish
- Pepper and Salt, to taste

Instructions:
1. Begin by washing the calf's liver and slicing it into thin pieces. Pat dry with paper towels.
2. In a shallow plate, place the flour and season it with salt and pepper. Coat each liver piece in the flour mixture, shaking off any excess.
3. In a large frying pan, melt the butter over medium heat. Once hot, add the coated liver slices and fry them lightly and quickly until they become browned on both sides. Be careful not to overcook the liver as it can become tough.
4. Using a slotted spoon, transfer the fried liver slices to a saucepan.
5. In the same butter, add the sliced carrot and finely chopped onion. Stir and fry them until they are tender and slightly caramelized.
6. Once the vegetables are cooked, pour in the gravy and bring it to a boil. Mix well to combine all the flavors.
7. Carefully pour the hot gravy over the liver in the saucepan. Make sure the liver is fully submerged in the gravy.
8. Reduce the heat to low and simmer the liver gently in the gravy for approximately one hour. This allows the liver to become tender and absorb the flavors of the sauce.
9. While the liver is simmering, taste the gravy and adjust the seasoning with salt, pepper, and a squeeze of lemon juice to your liking. The lemon juice adds a tangy brightness to the dish.
10. Once the liver has simmered for an hour, remove from heat and carefully transfer it to a serving dish. Arrange the liver slices in an appealing manner.
11. Bring the gravy to a boil one more time and pour it over the liver in the serving dish.
12. Garnish with fresh parsley for added freshness and presentation.
13. Serve the Fricassee Of Liver hot with your choice of sides, such as mashed potatoes or steamed vegetables.

Similar Recipe Dishes:
If you enjoy this Fricassee Of Liver, you may also want to try these similar liver dishes:
1. Liver and Onions: A classic dish where liver is sautéed with onions and served with a rich gravy.
2. Liver Pâté: A smooth and creamy spread made from liver, often flavored with herbs and spices.
3. Liver Dumplings: Liver is minced and combined with other ingredients to create delicious dumplings served in a flavorful broth.
4. Liver Stir-fry: A quick and easy dish where liver strips are stir-fried with vegetables and a light sauce.

Enjoy exploring the wonderful world of liver dishes, and have fun cooking!