Calf’s Liver and Bacon

Ingredients

• Cut 1 lb. of liver
• Take an equal number of slices of bacon
• Add a quarter of a pint of broth
• a tablespoonful of mushroom catsup
• Garnish with sliced lemon

Method

1. 1

   Cut the liver into slices, dredge with flour.

2. 2

   Fry bacon first, then liver in the same fat until browned.

3. 3

   Dish bacon and liver alternately.

4. 4

   Pour off fat, add flour, broth, salt, pepper, and mushroom catsup.

5. 5

   Stir until boiling, pour over liver, and garnish with lemon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 441. The excerpt below is the record exactly as published.

Calf’s Liver and Bacon. — Cut i lb. of liver into slices, a quarter of an inch in thickness, and dredge some flour over them. Take an equal number of slices of bacon, fat and lean to- gether. F ry the bacon first, and when it is done enough, draw the rashers from the fat and place them on a hot dish. Fry the slices of liver in the same fat, and when lightly browned on both sides, dish bacon and liver in a circle, a slice of each alternately. Pour the fat from the pan, and dredge a little flour into it. Add a quarter of a pint of broth, a little salt and pepper, and a table - spoonful of mushroom catsup. Stir smoothly together until the sauce boils, and pour it into the dish with the liver. Garnish with sliced lemon

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