Calves Liver and Bacon

Ingredients

• Cut liver in one-half inch slices
• cold water
• barley flour
• bacon
• hot platter
• fat
• gravy

Method

1. 1

   Soak liver in cold water for twenty minutes, drain, dry, and roll in barley flour.

2. 2

   Heat pan very hot, put in thinly sliced bacon, turn until brown; put on hot platter.

3. 3

   Fry liver quickly in hot fat, turning often.

4. 4

   When done, pour off all but one or two tablespoons fat, dredge in barley flour until absorbed, and stir till brown.

5. 5

   Add hot water gradually to make smooth gravy, season, and boil for one minute.

6. 6

   Serve separately.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 71. The excerpt below is the record exactly as published.

CALVES LIVER AND BACON Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, dry and roll in barley flour. Have pan very hot. Put in bacon thinly sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat, turning very often. When done, pour off all but one or two tablespoons fat, dredge in barley flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy

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