Liver and Bacon

Ingredients

• 1 lb. Sheep’s or Calf’s Liver
• | lb. Bacon
• 1 dessert-spoonful of Flour
• 1 gill of Water
• | teaspoonful of Salt
• A little Pepper

Method

1. 1

   Cut the bacon into thin slices; cut off the rind; cut the liver into slices about one inch thick; put a little flour on a plate; dip the liver into it; see it is well covered.

2. 2

   Put the bacon in a frying-pan; fry about 4 minutes; turn it to prevent burning.

3. 3

   When nicely browned, put it on a dish; keep it hot.

4. 4

   Put the slices of liver in the pan and fry them about 10 minutes; move them to prevent burning; turn only once.

5. 5

   When done the inside should be a brownish colour then place the liver in the middle of the dish; keep it hot.

6. 6

   Mix the flour, pepper and salt in a basin; make it into a smooth paste with the water; pour this into the pan; stir and boil gently 5 minutes.

7. 7

   Strain the gravy over the liver and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 22. The excerpt below is the record exactly as published.

LIVER AND BACON. Ingredients : — 1 lb. Sheep’s or Calf’s Liver. \ lb. Bacon. 1 dessert-spoonful of Flour. 1 gill of Water. | teaspoonful of Salt. A little Pepper

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