Calf's Liver à la Celeste Smith

Ingredients:

• Tenderized Veal
• Lard
• Onion
• Sauce
• Parsley
• Italian macaroni
• Lemon slices

Directions:

1. Cut a few slices of the veal into pieces around three inches long and half an inch thick.
2. Finely chop your onion.
3. Fry these pieces of veal in lard with the finely chopped onion.
4. Add half a cupful of sauce to the mix and let simmer 30-45 minutes.
5. Add the parsley after you have chopped it well.
6. Boil the Italian macaroni and place the pasta in the bottom of a long dish.
7. Pour the veal and sauce on top of the pasta and trim with lemon slices.

— Celeste Smith

Source — Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017