Calf’s Liver and Bacon

Ingredients

• Calf s Liver
• Bacon
• Ketchup
• Stock
• Flour
• Pickles

Method

1. 1

   Cut the liver in slices, each about a quarter of an inch in thickness.

2. 2

   Cut also some streaky bacon into thin rashers of uniform thickness.

3. 3

   Fry them first, and drain on a plate.

4. 4

   Add the fat from the plate to the frying-pan.

5. 5

   Cover each piece of liver with flour.

6. 6

   Fry them in the fat from the bacon, and when nicely browned on both sides, dish up the liver and bacon in a circular row, placing a piece of each alternately.

7. 7

   Strain off the fat from the pan in which the liver has been fried.

8. 8

   Add a little flour and a tablespoonful of ketchup, a little pepper and salt, and half a gill of stock or water; a few minced gherkins or mushrooms, pickled walnuts, or mixed pickles may be mixed with the sauce.

9. 9

   Stir all together over the fire until the sauce just boils.

10. 10

    Pour it over the liver and bacon.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 115. The excerpt below is the record exactly as published.

CALF’S LIVER AND BACON. Ingredients. Calf s Liver. Bacon. Ketchup. Stock. Flour. Pickles

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