Liver and Bacon

Ingredients

• 4 Ib. liver
• 2 tablespoonsful seasoned flour
• 6-8 rashers of fat bacon
• 14-2 gills of stock

Method

1. 1

   Prepare the liver by removing the skin and cutting in slices about 0.5 inch thick, then soaking in warm water (salted) for about 15 minutes.

2. 2

   Cut the rind off the bacon.

3. 3

   Drain and dry the liver and coat it with seasoned flour.

4. 4

   Fry the bacon very lightly and put it on a hot dish.

5. 5

   Cook the liver gently, turning once.

6. 6

   When cooked put on the dish with the bacon on top.

7. 7

   Mix the remainder of the seasoned flour with the fat in the frying-pan, cook for a few minutes before adding stock or water to make the gravy.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 11. The excerpt below is the record exactly as published.

Liver and Bacon 4 Ib. liver. 2 tablespoonsful seasoned flour. 6-8 rashers of fat bacon. 14-2 gills of stock

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