LIVER

The livers of animals, such as the bullock, the calf and the sheep, contain a large amount of nitrogenous matter, but they are generally regarded as indigestible articles of diet and are therefore to be avoided by dyspeptics.

Good, fresh liver should be clear, bright and of a yellowish red.

Calf's liver is so much in demand by the hotel and restaurant trade that there is often none left for the casual domestic buyer. Beef liver is, consequently, often substituted for it if the purchaser is uninitiated. The order of quality is (1) calf's liver, (2) beef liver, (3) pig's liver and (4) sheep's liver. Sheep's liver is generally poor and hard.

Recipes that use liver

182 dishes across the Historical Foodie library call for liver.

The Epicurean · 167

No. 1082 To Prepare and Cook Terrapin Pour Preparer et Cuire la Terrapene
No. 1087 Terrapin, Ancient Style Terrapene a l'Ancienne
No. 1263 Skate a la Lechartier Raie a la Lechartier
No. 1264 Skate, with Hazelnut or Black Butter Raie au Beurre Noisette ou Noir
No. 1359 Salisbury Steak Bifteck a la Salisbury
No. 1405 Minions of Tenderloin of Beef a la Salvini Mignons de Filet de Boeuf a la Salvini
No. 1414 Noisettes of Tenderloin of Beef a la Magny Noisettes de Filet de Boeuf a la Magny
No. 1417 Noisettes of Tenderloin of Beef a la Rossini Noisettes de Filet de Boeuf a la Rossini
No. 1530 Calf's Liver a la Clermont Foie de Veau a la Clermont
No. 1531 Calf's Liver and Bacon Foie de Veau au Petit Sale
No. 1532 Calf's Liver. Italian Style Foie de Veau a l'Italienne
No. 1533 Calf's Liver with Fine Herbs-Fried Foie de Veau Saute aux Fines Herbes
No. 1640 Scotch Haggis Panse Caillette
No. 1670 Lamb Cutlets a la Bussy Cotelettes d'Agneau a la Bussy
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1685 Lamb Cutlets a la Robinson Cotelettes d'Agneau a la Robinson)
No. 1697 Lamb Haslets Marinated Fraissure d'Agneau a la Marinade
No. 1777 Pork Cutlets half-Glaze and with Apples Cotelettes de Porc a la Sauce Demi-Glace aux Pommes d'Arbre
No. 1786 Pigs' Feet with Truffles, Perigord Pieds de Cochon aux Truffes du Perigord
No. 1823 Capon a la Financiere Chapon a la Financiere
No. 1898 Chickens a la Portugaise—Sauted Poulets Sautes a la Portugaise
No. 1901 Chickens a la Tunisian—Sauted Poulets Sautes a la Tunisienne
No. 1909 Chicken a l'Aquitaine—Braised Poulet Braise a l'Aquitaine
No. 1921 Roast Duck Canard Roti
No. 1927 Ducks' Giblets, Housekeepers' Style Abatis de Canards a la Menagere
No. 1931 Ducklings a la Bordelaise—Sauted Canetons Sautes a la Bordelaise
No. 1934 Duckling a la Lyonnaise Caneton a la Lyonnaise
No. 1936 Ducklings' Fillets a la Perigueux Filets de Canetons a la Perigueux
No. 1937 Duckling a la Rouennaise Caneton a la Rouennaise
No. 1941 Duckling, with Bigarade Sauce Caneton a la Sauce Bigarade
No. 1951 Gosling a la Soyer Oison a la Soyer
No. 1962 Pigeons Garnished with Montglas Cases—Stuffed Pigeons Farcis Garnis de Caisses Montglas
No. 1966 Pigeons, Printaniere Style Pigeons a la Printaniere

365 Dishes of All Nations · 7

Cooking in Old Créole Days · 8

Baltimore Style of Making Terrapin Stew Without Terrapin Marshall Thomas, Deer Park, Md., July, 1889
Calf's Liver à la Celeste Smith Celeste Smith, Mme. Eustis Mère's Cook
Macaroni
New Orleans Way to Cook Snipe Mrs. Cuthbert Slocum
Nice Cold Dish for Lunch, to Be Eaten with Salad Mme. Eustis, Mère
Potted Veal
Terrapin James H. Barney, President Maryland Club, 1870
Veal Terrapin

… and 134 more recipes use liver.