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Casserole From Ghent Recipe
|Veal kidneys||3⁄4 Pound|
|Calves liver||3⁄4 Pound|
|Onions||2 , finely chopped|
|Water||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Beer||1⁄2 Cup (8 tbs)|
|White bread slice||1 (With 1 Tablespoon Mustard)|
|Cornstarch||1 Tablespoon (Cornstarch Dissolved In 1 Tablespoon Water)|
Serving size: Complete recipe
Calories 1422 Calories from Fat 585
% Daily Value*
Total Fat 65 g100.6%
Saturated Fat 18.8 g94.2%
Trans Fat 0 g
Cholesterol 1303 mg
Sodium 1706.4 mg71.1%
Total Carbohydrates 59 g19.7%
Dietary Fiber 6.1 g24.5%
Sugars 11.6 g
Protein 134 g267%
Vitamin A 39.7% Vitamin C 69.9%
Calcium 13.7% Iron 73.8%
*Based on a 2000 Calorie diet
Cut liver and kidneys into pieces.
Heat the butter and saute the onions until golden brown.
Add the meats, water, salt, pepper, bay leaf and thyme.
Simmer, covered, for 1 hour.
Add the beer and the bread and simmer for another 30 minutes.
Remove the meat from the pan and keep warm on a serving dish.
Strain the sauce, forcing the onions and bread through a sieve and add vinegar.
Stir in cornstarch mixture to thicken the sauce.
Pour the sauce over the meat.