Liver and Bacon

Ingredients

• One half-pound calf’s liver
• One quarter-pound bacon
• One half-ounce flour
• Half-pint stock
• One teaspoonful of Harvey’s sauce
• Pinches of pepper and salt

Method

1. 1

   Wash the liver in tepid water, dry it, and cut in slices about one-third of an inch in thickness.

2. 2

   Cut the bacon in thin slices, remove the rind, place it in a frying-pan and put it on the fire, and when the fat of the bacon is almost clear turn it.

3. 3

   Bacon takes about five minutes to cook.

4. 4

   Lift the bacon on to a hot dish and keep it warm.

5. 5

   Season the flour with pepper and salt, and dip the pieces of liver in this.

6. 6

   Fry the liver quickly in the hot bacon fat.

7. 7

   When brown on one side, turn and brown on the other side.

8. 8

   Cook the pieces of liver about seven minutes.

9. 9

   Cut a slice to see if sufficiently cooked; it should not look in the least red inside.

10. 10

    Lift the liver on to the dish, and put the bacon neatly on the top of it.

11. 11

    Mix the rest of the flour with the fat in the frying-pan; cook until a good brown colour.

12. 12

    Add the stock gradually, bring to the boil, and skim.

13. 13

    Cook a few minutes; add more seasoning if necessary.

14. 14

    Put in the Harvey’s sauce, and pour the sauce round the liver.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 20. The excerpt below is the record exactly as published.

Liver and Bacon. One half-pound calf’s liver. One quarter-pound bacon. One half-ounce flour. Half-pint stock. One teaspoonful of Harvey’s sauce. Pinches of pepper and salt

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