Calf's Liver à la Celeste Smith

Celeste Smith, Mme. Eustis Mère's Cook

Cut a few slices of very tender veal into pieces three inches long and half an inch thick. Fry them in lard with a little onion chopped very fine. Add half a cupful of bouillon or sauce. Let them simmer half or three quarters of an hour. Add parsley well chopped. Boil a handful of best Italian macaroni. Put it in the bottom of a long dish. Pour your livers and sauce on top. Trim with slices of lemon. Old Céleste would say "it was a very vulgar dish, but a delicious one."

From page 35 of the 1904 edition.

Original page from the book