Fried Liver and Bacon

Ingredients

• thin slices of bacon
• two or three slices of onion
• slices of liver
• a tablespoonful of butter
• brown flour
• tomato catsup or stewed tomatoes

Method

1. 1

   Dip bacon in ice-water, cook in a hot pan.

2. 2

   Add onion and cook briefly.

3. 3

   Remove bacon, add liver seasoned with salt and pepper, and cook slowly until tender.

4. 4

   Serve with gravy made from pan drippings.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 4. The excerpt below is the record exactly as published.

fried liver and bacon were seen, At the bottom was tripe in swinging tureen." -AjOLDSMTTH. DIP thin slices of bacon in ice- water, then put in a hot pan; when it begins to curl add two or three slices of onion and cook two or three minutes longer, being careful that the bacon does not get too hard. Take out the bacon and keep hot; re- move the onion from the pan and lay 13 in the slices of liver which have been seasoned with salt and pepper and dredged with flour; cook rather slowly till brown and tender. Too rapid cook- ing dries and hardens it. Lay the liver on a dish with the bacon, stir into the gravy a tablespoonful of butter rubbed to as much brown flour; season with tomato catsup or stewed tomatoes

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