Liver and Bacon

Ingredients

• One half pound of calfs liver
• One half pound of bacon
• One half ounce of flour
• One half pint of second stock
• one dessert-spoonful of mushroom catchup
• six drops of caramel
• one salt-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Wash and slice the liver, dry it.

2. 2

   Cook bacon in a frying pan for 5 minutes.

3. 3

   Remove bacon and keep warm.

4. 4

   Fry liver in bacon grease for 10 minutes.

5. 5

   Stir in flour and stock, then add catchup, pepper, salt, and caramel.

6. 6

   Pour over liver and bacon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 57. The excerpt below is the record exactly as published.

one half salt-spoonful of pepper. The fowl must first be split down the back, washed thoroughly in and out with cold water, and as thoroughly dried in a clean towel. Grease then slightly a broiler, season the chicken, inside and out, by rubbing on the pepper and salt, and putting the fowl in it, place to broil over a strong clear fire. As soon as the juices begin to draw out, commence turning, and turn constantly thereafter until the meat is 78 MEATS. done, which may be determined by running a skewer into the breast, and when this draws out easily, the chicken will have been sufficiently cooked. Serve on buttered toast, dis- tributing butter also in pieces over the fowl, and send it to table very hot. NOTE. — Unless a very young spring chicken is used for broiling, it will be better that the fowl should have a slight preparatory cooking by steaming, which may be done by putting the chicken into the broiler ; and laying this over a baking-pan of boiling water, then covering it with a plate, set all into the oven for about twenty minutes. If the broiling fire smokes in the least, throw upon it a handful of salt, which will at once clear it, and prevent the fowl tasting smoky. Pork Sausages. — One pound of pork sausages, one and one-half pound of raw potatoes, one table-spoonful of cream, one ounce of butter, one tea-spoonful of salt, one half salt- spoonful of pepper. Put the potatoes pared into a sauce-pan, cover them with cold water, and bringing them quickly to the boiling-point over a brisk fire, throw in the salt. Boil them now rapidly until they begin to break on the surface, when they will be half cooked, and the water should be strained carefully off them, the sauce-pan closely covered, and drawn to the side of the fire, that they may finish cooking in their own steam. When a skewer will go into them readily, set the potatoes for a moment, with the sauce-pan uncovered, full over the fire, that the dampness of the steam may dry off, and while hot, mash them finely, adding the cream, pepper, and butter, after which again cover them closely in order that they may keep hot while the sausages are being prepared. Prick through the skin of the sausages now with a fork in various places, that they may not burst with the steam that will be generated in them under the action of heat, and placing them in a cold frying-pan, put them over a moderate fire, that the fat may draw out in which to cook them, and fry for ten minutes. Take up then the potatoes, and fill them into the bottom of a small hot platter, and smooth them down with a knife LIVER AND BACON — FRIED CHICKEN. 79 blade that has been dipped iii milk to a flat bed about an inch in thickness, and across this bed arrange the sausage lengths at regular intervals. NOTE. — If the gravy from the pan is used at all, it must be served by itself in a gravy-boat. Liver and Bacon. — One half pound of calfs liver, one half pound of bacon, one half ounce of flour, one half pint of second stock, one dessert-spoonful of mushroom catchup, six drops of caramel, one salt-spoonful of salt

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