Liver and Bacon

Ingredients

• 1 lb. Calf’s Liver
• 1 dozen slices of Bacon
• 1 Onion
• 2 oz. Dripping
• Pepper
• Salt
• teaspoonful chopped Parsley

Method

1. 1

   Cut liver into slices 1 inch thick and lay in a colander for 1 hour to drain blood.

2. 2

   Roll in flour, pepper, and salt.

3. 3

   Fry bacon carefully, then liver and chopped onion in hot dripping and bacon fat.

4. 4

   Mix a large dessert spoonful of flour in 1 pint of water, season, and pour into the pan, stirring until it boils.

5. 5

   Pour over liver and bacon.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 55. The excerpt below is the record exactly as published.

Liver and Bacon (Stewed). I 11). Liver, 2 oz. fat Bacon, 3 Onions, 1 pint Water, 2 tablespoonfuls Floitr, i teaspoonful Salt, { teaspoonful Pepper, 1- teaspooiiful sweet h'erbs. Cut l)acon in sniall pieces. Fry lightl3^ Slice onions, fi-j.' also. Mix together flour and seasoning. Sprinkle over. Stir smooth, then pour in water. Stir till it first boils up. Lay in liver. Simmer 1 hour or so. Liver and Bacon. 1 lb. Calf’s Liver, \ dozen slices of Bacon, 1 Onion, 2 oz. Dripping, Pepper and Salt, teaspoonful chopped Parsley

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