Calf's Liver and Bacon

Ingredients

• Cut the liver into slices j/2-inch thick
• add a tablespoon of flour
• Lay thin slices of bacon
• pepper and salt
• pepper and salt

Method

1. 1

   Cut the liver into slices 1/2-inch thick; lay them in boiling water for a few minutes; then dry them and cover them with flour, pepper, and salt.

2. 2

   Lay thin slices of bacon in a hot frying pan; when done remove them from the pan and put the liver in the same pan.

3. 3

   Cook until thoroughly done; then remove the liver, and to the fat add a tablespoon of flour.

4. 4

   When brown, add slowly enough water to make a thick sauce.

5. 5

   Pour this sauce over the liver and place the slices of bacon around it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 30. The excerpt below is the record exactly as published.

Calf's Liver and Bacon. Cut the liver into slices j/2-inch thick; lay them in boiling water for a few minutes; then dry them and cover them with flour, pepper and salt. Lay thin slices of bacon in a hot frying pan; when done remove them from the pan and put the liver in the same pan. Cook until thoroughly done; then remove the liver, and to the fat add a tablespoon of flour

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