{"id":6857,"slug":"calf-s-liver-smothered-in-onions","title":"CALF'S LIVER SMOTHERED IN ONIONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["goose fat","an onion","calf's liver","fine salt","flour","a bay leaf","five cloves","two peppercorns","hot water"],"ingredients_norm":["goose fat","onion","calf's liver","fine salt","flour","bay leaf","clove","peppercorn","hot water"],"steps":["Heat some goose fat in a stew-pan with a close-fitting lid.","Cut up an onion in it and when the onion is of a light yellow color, place in the liver which you have previously sprinkled with fine salt and dredged with flour.","Add a bay leaf, five cloves and two peppercorns.","Cover up tight and stew the liver, turning it occasionally and when required adding a little hot water."],"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/12350","source_ref":"pg:12350:w20:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3745ad38a38bc735d348567097b680993a6a293a39e0548627654703c58f7ba5","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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-smothered-in-onions"}