Baked Liver with Bacon

Ingredients

• 1 lb. liver
• slices of bacon
• 3 tablespoonfuls white crumbs
• 3 tablespoonfuls chopped mush-rooms
• 1 teaspoonful chopped parsley
• 1 tablespoonful finely chopped onion
• pepper and salt
• 1 dessertspoonful of Harvey’s or Worcester Sauce
• a few brown crumbs

Method

1. 1

   Cut the liver into strips one inch wide and half inch thick and lay them side by side in a well-greased baking tin.

2. 2

   Mix together the white crumbs, mushrooms, parsley, and onion, and season with pepper and salt, and pile the mixture on the strips of liver.

3. 3

   Put a piece of bacon over each and bake in a moderate oven for forty-five minutes.

4. 4

   Take out the liver carefully and put onto a hot dish.

5. 5

   Add the sauce to the gravy and pour that around the liver.

6. 6

   Sprinkle brown crumbs over all, and serve garnished with sprays of parsley.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 52. The excerpt below is the record exactly as published.

pepper and salt suet or rough puff paste d urn out the meat on to a plate and break it into rough lumps with a fork. Peel and chop the onion. Put the meat into a pie -dish, taking care to have it piled a little higher in the centre than at the sides. Put in the onion, herbs, and pepper and salt to taste, add, if necessary, a little cold water. Put a border of paste round the edge of the pie dish, then cover entirely with paste. Ventilate the pie and garnish it with leaves cut out of paste, and bake in a moderate oven if suet paste, or in a quick oven if rough puff paste, from thirty to forty minutes. 84 RABBIT PIE. 1 rabbit, or 1 tin of rabbit £ lb. bacon nutmeg pepper and salt If a fresh rabbit is used, cut it into neat joints and soak them in tepid water for twenty minutes before placing them in the pie dish. If a tinned rabbit is used, turn it out of the tin carefully and put it at once into the pie dish. Cut the bacon into small pieces, put them into the dish with the rabbit, dust lightly with nutmeg, and season with salt and pepper. Half fill the dish with cold water. Cover with paste as instructed in recipe for Steak Pie, and bake in a quick oven one hour. When roasting meats have a sharp heat at first, and after a little time has elapsed reduce the heat, to allow the joint to cook right through without burning the outside. Baste the meat regu- larly and often whilst it is cooking, to ensure a well-flavoured joint. The length of time to cook depends on the size and thickness of the joint and the heat to which it is exposed. As an average joint is about 5 lbs. weight, the time to cook one of that size is about one and a half hours. It should be remembered that freshly-killed meats take longest to cook, and in cold weather meat takes longer to cook than in hot weather. Boiled beef should be placed in boiling water, not cold, and brought quickly to the boil again. Then draw to one side of the fire and allow to simmer slowly until cooked. Allow to simmer fifteen minutes to each pound weight of the joint and fifteen minutes over. The liquor in which the meat is boiled must be used for soup, as there is much nourishment in it. Cut the liver into slices quarter inch thick, and the bacon into pieces two inches long. Fry the bacon, remove it from the pan, and fry the liver in the bacon fat. Remove the liver and stir into the pan the tablespoonful of flour until it turns a rich brown, then add the water, and pepper and salt to taste. Pour the gravy into a sauce pan, add the liver and bacon, simmer gently for thirty minutes, dish up, and serve. ROAST BEEF OR MUTTON. BOILED BEEF. STEWED LIVER AND BACON. 1 lb. liver £ lb. bacon 1 tablespoonful flour 1 pint water pepper and salt 85 SCALLOPPED LIVER. 1 lb. liver 1 small onion 1 tablespoonful dripping 1 tablespoonful flour 1 saltspoonful mixed herbs salt and pepper to taste J pint water Cut the liver into very thin strips and fry brown. Peel, and chop the onion small. Put the dripping into a pan, when hot add the flour and stir until brown, add the water and allow to boil up, then add the onion, herbs, liver, and salt and pepper to taste. Keep it just below the boiling point for thirty minutes. Pile the liver on a hot dish, pour the gravy over, garnish with parsley, and serve with sippets of toast. BAKED LIVER 1 lb. liver slices of bacon 3 tablespoonfuls white crumbs 3 tablespoonfuls chopped mush- rooms 1 teaspoonful chopped parsley WITH BACON. 1 tablespoonful finely chopped onion pepper and salt 1 dessertspoonful of Harvey’s or Worcester Sauce a few brown crumbs

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