Liver and Bacon

Ingredients

• Well wash, dry, and slice thinly 4oz. of calf’s liver
• fry 3oz. or 4oz. of bacon
• 1/2 lb. of well wiped, peeled, and minced mushrooms
• dredge into the pan a spoonful of flour
• pour to it half a pint of good stock

Method

1. 1

   Fry the bacon and set aside.

2. 2

   In the same pan, fry the liver and mushrooms for eight minutes, adding more fat if needed.

3. 3

   Dredge flour into the pan, stir until browned, then add stock, pepper, and salt.

4. 4

   Return liver to the pan and stew gently until tender, then serve with bacon and gravy.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

Liver and Bacon. — Well wash, dry, and slice thinly 4oz. of calf’s liver ; fry 3oz. or 4oz. of bacon HOT DISHES. G.3 and set it aside in a hot dish ; now put into the same pan the sliced liver and |lb. of well wiped, peeled, and minced mushrooms, and fry it all together for eight minutes or so, adding a little more bacon fat (or some butter) if that in the pan is not sufficient. Mind it does not burn ! Now lift out the liver, dredge into the pan a spoonful of flour, and stir this in till nicely browned, when you pour to it half a pint of good stock

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