Liver and Bacon

Ingredients

• salt
• pepper

Method

1. 1

   Remove the rind and cut the bacon into very thin slices.

2. 2

   Cut the liver into slices one third of an inch thick.

3. 3

   Dip each slice into boiling water, and remove the skin and veins, wipe the slices dry, and sprinkle them with salt and pepper.

4. 4

   Cook the bacon in a hot frying pan, or in a pan in the oven, until it is crisp.

5. 5

   When it is done, place it in a dish and keep it hot.

6. 6

   Cook the liver in hot bacon fat, turning the slices occasionally until they are brown on both sides.

7. 7

   Avoid cooking the liver too much.

8. 8

   Place it on a dish with the bacon, arranging the liver in the center and the bacon about the edge.

9. 9

   Make a gravy according to No.

10. 10

    116 and pour it over the liver.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 34. The excerpt below is the record exactly as published.

LIVER AND BACON Remove the rind and cut the bacon into very thin slices. Cut the liver into slices one third of an inch thick. Dip each slice into boiling water, and remove the skin and veins, wipe the slices dry, and sprinkle them with salt and pepper

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