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Calf’s Liver and Bacon

Name: Calf’s Liver and Bacon
Yield: 1 servings
Ingredients: Cut the liver into slices; the bacon; gravy, made in the pan; boiling water; thickened with flour; butter; lemon juice; a little parsley; a little onion

From Consult me, 1902

Serves 1

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 104. The excerpt below is the record exactly as published.

CALF’S LIVER and BACON. — Cut the liver into slices, and fry it first, then the bacon ; lay the liver in the dish, and the bacon upon it ; serve it up with gravy, made in the pan with boiling water, thickened with flour and butter, and lemon juice ; and, if agree- able, a little parsley

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