{"id":5608,"slug":"calf-s-liver-saute-lyonnaise","title":"Calf's liver sauté, Lyonnaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four slices of calf's liver","Salt","Pepper","Flour","Two ounces of butter","Two onions","One spoonful of flour","One cupful of stock, bouillon, or hot water","Chopped parsley","Juice of a lemon"],"ingredients_norm":["calf's liver","salt","pepper","flour","butter","onion","cupful of stock bouillon or hot water","parsley","juice of lemon"],"steps":["Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour.","Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides.","When nearly done remove from the pan and place on a platter.","Slice two onions very thin, put in the pan and fry until yellow.","Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon.","Boil for a few minutes, and pour over the liver."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w87:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cd66dc52346179d6e44bcc4e3d31d535574e86bd90b63e063ee75beb16f6bb88","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/calf-s-liver-saute-lyonnaise"}