Calf’s Liver and Bacon

Ingredients

• ½ lb. liver
• ½ lb. streaky bacon
• 1 oz. flour
• 1 teaspoonful of salt
• ½ teaspoonful of pepper

Method

1. 1

   Cut the liver into slices about half an inch thick and wash it well in warm water.

2. 2

   Dry it in a cloth.

3. 3

   Mix the flour, pepper, and salt together on a plate, and dip each piece of liver in it.

4. 4

   Make the frying-pan hot, and fry the bacon first, then keep it hot while cooking the liver in the fat left in the pan.

5. 5

   Give the liver a fierce heat for one minute, then lower the gas and cook gently for four minutes; turn it over, giving a fierce heat again for one minute, then lower the gas and cook gently to finish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 51. The excerpt below is the record exactly as published.

Calf’s Liver and Bacon. — J lb. liver, J lb. streaky bacon, i oz. flour, i teaspoonful of salt, J teaspoonful of pepper.

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