Bacon and Calf's Liver
From Standard Paper-Bag Cookery, 1912
Serve on a hot platter.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 30. The excerpt below is the record exactly as published.
Bacon and Calf's Liver. — Pour boiling water over thin slices of calf's liver and let stand ten minutes. Drain, pat dry and dredge with flour, seasoning with pepper and a little salt. Lay slices of bacon in a greas- ed bag and on top put a layer of the liver, seal and bake fifteen minutes. Serve on hot platter. Baked Pork Chops. — Season with salt and pepper, then cover each side of the chops with a forcemeat made moist enough to stick to them. Place in a well greased bag
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