Liver and Bacon

Ingredients

• 2 lbs. sheep's or calf's liver
• 1 lb. bacon
• 1 dessertspoonful of flour
• Pepper and salt
• 1 small onion

Method

1. 1

   Slice the bacon thinly and remove the rind.

2. 2

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

3. 3

   If the bacon is not fatty, add a small piece of dripping.

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 58. The excerpt below is the record exactly as published.

pepper and salt to taste, and put the saucepan by the side of the fire, to simmer gently, for about half an hour, until the vegetables are tender. 10. We take a sprig or two of parsley, wash it, and chop up finely on a board. 11. When the broth is finished, we must skim off all the grease, and then add the chopped parsley. 12. For serving, we pour the broth into a hot soup tureen. Lessons on Cooking Meat. — Roast Rabbit Stuffed. 1 49 ROAST RABBIT STUFFED. Average cost of " Stuffed Rabbit!' INGREDIENTS. J", d. 1 Rabbit i 9 \ lb. of bread crumbs o 1 2 oz. of suet o 1 i A teaspoonful of chopped parsley \ A teaspoonful of chopped herbs (marjoram I and thyme) ) o if A little grated lemon rind and nutmeg . . Salt and pepper > 1 egg «... o 1 1 onion o o\ 1 shalot o 0.7 h, pint of stock o *§ 1 oz. of flour o o\ 1 oz. of butter o 1 2 7t Time required, about one hour and three quarters. Now we will show you how to Stuff and Roast a Rabbit. 1. We take a rabbit (which has been skinned and pro- perly prepared for cooking), wash it well in cold water, and wipe it dry inside. 2. We take the rabbit's liver, put it in a small saucepan, and cover it with water, put the saucepan on the fire, and when it comes to the boil we should take out the lizer, and put it on a board. N.B. — This is called parboiling tlie liver. 3. We chop up the liver into small pieces. 4. We place a wire sieve over the board, take some crumb of bread, and rub it through the sieve, there should be about a quarter of a pound of breadcrumbs. 5. We put two ounces of suet on the board, cut away the skin, and chop it up finely. 6. We take a sprig of thyme and marjoram, and about two sprigs of parsley, take away the stalks, and chop them them up finely, there should be about a dessertspoonful. 7. We put the liver, breadcrumbs, suet, and mixed herbs into a basin, we also grate over about half a teaspoonful of 150 National Training School for Cookery. lemon rind and nutmeg (as much as would cover one side of a 3d. piece), we season it with pepper and salt to taste, add one egg, and mix all well together with a wooden spoon. 8. We fill the inside of the rabbit with this stuffing, and sew it up with string. 9. For trussing it, we place it on a board, cut off the fore joints of the shoulders and legs, press the legs close to the body on either side, and pass a skewer through each to secure them : draw back the head between the shoulders, and pass a skewer through to keep it back. 10. We grease a piece of paper with some clarified dripping or butter, and wrap it round the rabbit, to prevent it burning ; we put it on a tin with about an ounce of clarified dripping. 11. We put the tin in a hot oven to bake for about one hour; we must watch it frequently and baste it well; a few minutes before it is done, we should remove the buttered paper, and sprinkle over the rabbit about a quarter of a saltspoonfitl of salt, and baste it well. 12. While the rabbit is baking we should make the sauce : we take one small onion and a shalot, peel them, cut them in slices, and put them in a stewpan with one oimce of butter. 13. We put the pan over the fire, and let the onion fry for about three minutes ; it must not burn. 14. We now add one ounce of flour, and stir it well ; we pour in half a pint of stock, and stir well till it boils and thickens ; we season it with pepper and salt to taste, and move the stewpan to the side of the fire to keep warm. N.B. — If mushrooms can be obtained they would improve the sauce: about six would be wanted, well washed, peeled, and cut in quarters, added to the sauce, and stewed in it gently for ten ?ninutes. 15. For serving, we take the rabbit out of the oven, place it on a hot dish, carefully remove the skewers, and pour the sauce through a strainer over the rabbit. Lessons on Cooking Meat, — Liver and 3acon. i32 INGREDIENTS. 2 lbs. sheep's or calf's liver, i lb. bacon , i dessertspoonful of flour , Pepper and salt , i small onion , s. d. i 4 i o 2 4h Time required, about half an hour. Now we will show you how to cook Liver and Bacon

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