Bacon and Calf's Liver

Ingredients

• bacon
• liver
• flour
• pepper
• a tablespoonful of lemon-juice
• enough water

Method

1. 1

   Fry the bacon first and remove it.

2. 2

   Flour and pepper the liver, place it in the pan, and turn frequently until done.

3. 3

   Place a slice of bacon on each slice of liver.

4. 4

   Make gravy by pouring off the fat, adding flour, water, and lemon juice, boil and pour over the dish.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 191. The excerpt below is the record exactly as published.

Bacon and Calf's Liver.— The most economical way to prepare this is to fry the bacon first and make the fat^ serve for the "liver, which, as well as the bacon, should be cut into thin slices. Fry the bacon, and remove it as soon as it is done enough to a hot dish before the fire ; flour and pepper, the liver, and place it in the pan; turn f^qucntly until done, then placs a slice of bacon on each slice of liver. I-±r.ke a gravj- by pouring off the fat and crcdging a little flour into the pan, pour in enough water to supply the quantity of gravy desired, add a table-spoonful of lemon- jui

Cook this with the app: pantry check, scaling, and the assistant.