580 | Calf’s Liver Stewed à l’Italienne.
—Cut two pounds of fresh calf’s liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed garlic. Season with one pinch of salt and half a pinch of pepper. Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and cook once more for three minutes. Serve with a teaspoonful of finely chopped parsley.