TODAY’S RECIPE
RAGOUT OF CALVES’ LIVER One ipound calves’ liver, 1 chopped onion, £ cup butter, 1 tablespoon flour, 1 cup stock, 2 tablespoons minced gherkins, A cup minced bacon, 1 heaped tablespoon minced parsley, 2 tablespoons vinegar, i teaspoon curry powder. Put bacon, onion, parsley, and butter in a saucepan. Cook all till lightly browned, then add liver, cut into three-inch pieces. Cover, and cook very slowly until liver is tender, turning it once, then remove to a hot dish, cover, and keep hot while you make the sauce. Add flour to the mixture in the saucepan and stir till well blended Add stock, curry powder, and vinegar. Bring to boil, stirring constantly. Boil a moment or two, then pour over liver. Garnish with gherkin. Enough l'or 4 or 5 persons.
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https://paperspast.natlib.govt.nz/newspapers/WT19390916.2.118.7
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Waikato Times, Volume 125, Issue 20911, 16 September 1939, Page 17 (Supplement)
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131TODAY’S RECIPE Waikato Times, Volume 125, Issue 20911, 16 September 1939, Page 17 (Supplement)
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