Fried Bacon and Liver

Ingredients

• one pound of bacon
• two pounds of sheep's or calfs liver
• two tablespoonfuls of flour
• a dessertspoonful of flour
• nearly a gill (quarter of a pint) of water
• pepper to taste
• salt to taste

Method

1. 1

   Cut bacon into thin slices and remove the rind.

2. 2

   Fry in a pan for about ten minutes, turning once.

3. 3

   Cut liver into slices, flour them, and fry in the same pan after removing the bacon.

4. 4

   Prepare a sauce by mixing flour with water, then add to the pan, stirring until it thickens.

5. 5

   Season and pour over the liver and bacon before serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 59. The excerpt below is the record exactly as published.

one pound of bacon, put it on a board, and cut it in thin slices. 2. We cut the rind off each slice of bacon. 3. We put these slices of bacon into a frying-pan. 4. We put the frying-pan on the fire to fry the bacon. It will take about ten minutes. N.B. — If the bacon is not very fat, we must put a small piece of dripping in the frying-pan with the bacon. 5. We should turn it when one side is fried. 6. We now take two pounds of sheep's or calfs liver, put it on a board, and cut it in slices. 7. We put about two tablespoonsfid of flour on a plate. 8. We dip the slices of liver into the four, and flour them well on both sides. 9. When the bacon is fried we take it out of the frying- pan and put it on a warm dish. 10. We stand the dish near the fire to keep warm. 11. We put the slices of liver in the frying-pan, a few at a time, as they must not be on the top of each other. N.B. — If the flavour of onion is liked, a small onion, peeled, and cut in slices, might be fried with the liver. 12. The liver will take about a quarter of an hour to fry. 13. We should watch it occasionally, and turn it once. 14. To see when the liver is sufficiently cooked we 152 National Training School for Cookery. should cut a slice ; the inside should be of a brownish colour. 15. When the liver is all cooked we should place it on the dish with the bacon. 16. We put a dessertspoonful of flour in a cup, and mix it into a smooth paste with nearly a gill (quarter of a pint) of water. 17. We pour the flour and water into the frying-pan and stir it until it boils and thickens. 18. We add pepper and salt to taste

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