Fried Liver and Bacon

Ingredients

• Have the liver sent from the market in one piece
• Put the slices of bacon into a hot frying-pan

Method

1. 1

   Cut the liver into slices about a quarter of an inch thick.

2. 2

   If beef liver, soak in cold water for twenty minutes, then cover with boiling water.

3. 3

   Cook bacon until crisp, then remove and keep hot.

4. 4

   Cook liver in bacon fat for eight minutes, turning frequently.

5. 5

   Serve liver garnished with bacon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 143. The excerpt below is the record exactly as published.

Fried Liver and Bacon. Simple as this dish is, it is seldom properly cooked. The bacon should be kept cold until it is to be cut. For the cutting, an exceedingly keen knife is required, as the slices should be as thin as shavings. If you are not to fry them immediately, put them in a cool place. Have the liver sent from the market in one piece, and cut it yourself into slices about a quarter of an inch thick. If it be calf liver, simply wash it in cold water ; but if it be beef liver, it will require more attention. It must in that case be allowed to stand twenty minutes or more in cold water ; this must then be poured off, and the liver covered with boiling water ; five minutes later the meat must be drained in a colander, and it should then be seasoned with salt and pepper. Put the slices of bacon into a hot frying-pan

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