Fried Liver and Bacon
From The book of plain cooking, 1904
Liver should not be overcooked.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 23. The excerpt below is the record exactly as published.
Fried Liver and Bacon Be careful that the bacon is not too lean — the fat should flavour the liver. Fry the bacon, and arrange on the dish. Cut the liver in thin slices, and flour them, and place in the frying-pan. If there be not enough fat from the bacon, more should have been added, and allowed to get hot. When the liver is cooked, place it on the dish with the bacon, pour the fat out of the frying-pan, and have ready some gravy
Cook this with the app: pantry check, scaling, and the assistant.