gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Calf's Liver Broiled with Bacon
From The table, 1889
Serves 2
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 181. The excerpt below is the record exactly as published.
Calf's Liver Broiled with Bacon.— Take a nice, tender, fresh calf's liver weighing a pound and a half ; pare and trim off the hard por- tions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoon- ful of sweet oil; mix well together. Broil for four minutes on each side. Arrange the slices on a hot serving-dish, and decorate with six thin and crisp slices of broiled bacon (No. 754). Spread a gill of maitre d'hotel butter
Cook this with the app: pantry check, scaling, and the assistant.