Liver and Bacon

Ingredients

• Cut half a pound of bacon into thin rashers
• one pound of calves' liver
• dredge a dessertspoonful of dry flour
• pour in a gill of boiling water
• add a dash of pepper
• half a saltspoonful of salt

Method

1. 1

   Fry bacon until brown, place around a dish.

2. 2

   Dredge liver with flour, fry slowly until brown, and place on the dish.

3. 3

   Pour off fat, add flour to the pan, boiling water, pepper, and salt, shake until gravy thickens, and pour over liver and bacon.

4. 4

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 161. The excerpt below is the record exactly as published.

Liver and Bacon. Cut half a pound of bacon into thin rashers, and one pound of calves' liver into slices the third of an inch thick. Fry both sides of the bacon brown ; place it round a dish before the fire. Dredge flour on both sides of the liver ; fry it slowly till brown. Place it on the dish. Pour away the fat ; dredge a dessertspoonful of dr}- flour into the frying-pan ; pour in a gill of boiling water ; add a dash of pepper and half a saltspoonful of salt

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