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Broiled Calf’s Liver with Bacon
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 91. The excerpt below is the record exactly as published.
oiled Calf’s Liver -with. Bacon.— Take a white, tender, fresh Calf’s Liver weighing l|lb., pare and trim off the hard portions, cut it into six equal-sized slices, and put them on a dish. Season with 1 table-spoonful of salt, 1 teaspoonful of pepper, and 1 table -spoonful of sweet oil ; mix well together. Broil for a few minutes on each side, arrange the slices on a hot dish, and decorate with six thin, crisp slices of broiled bacon. Spread over the whole 1 gill of maitre-d’hotel butter
Cook this with the app: pantry check, scaling, and the assistant.