Liver and Bacon

Ingredients

• Have liver sliced thinly
• \ lb, bacon
• The measured flour
• Add the hot water gradually

Method

1. 1

   Let liver stand in boiling water for 10 min.

2. 2

   Drain, remove skin, and dry.

3. 3

   Sprinkle with salt and pepper, dip in flour.

4. 4

   Fry bacon, keep warm, then cook liver in bacon fat, turning occasionally.

5. 5

   Make gravy with remaining fat and flour, add water, and simmer liver in gravy for 10 min.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 35. The excerpt below is the record exactly as published.

Liver and bacon lib. - - ■ tc. itsp. itsp. 4tb. ___ d,:...l,CjOO^:;Ic PROTEIDS ;S General Directions. Mixed vegetables include carrots and turnips. If a small amount of onion is used, it should be finely chopped or scraped. Drippings may be from salt pork, bacon, or other meat; butter may be substituted if preferred. More seasoning may be added. Beef stew. Use beef from the neck, shoulder, or lower round. Wipe meat with a damp cloth, remove gristle, bones, and poorer parts of the meat, put them into cold water, and heat slowly to boiling point. Cut remainder of meat into inch cubes, roll them in the flour, and brown in a little of the meat fat, with the onion sliced thin. Add this to rest of meat etc. when the water reaches the boiling point. Cook slowly till meat is tender, l hr. before stew is to be served add carrot and turnip (prepared and cut in small cubes). Potatoes should -be cut in eighths, parboiled, and cooked in the stew for 20 min. Season highly and remove large bones before serving. The stew may be thickened with flour if desired, and Dumplings (p. 43) may be served with it. Lamb or veal stew. Use shoulder of lamb or veal. Make like Beef stew without browning the meat and onion, and omit the vegetables. Italian stew. Additional ingredients : 2 c. tomatoes, I C. spaghetti, \\ slices salt pork, ^ tsp, curry, ^ tsp. paprika. Use raw meat (preferably round of beef), and run through meat- chopper. Break spaghetti in small pieces, cook in boiling salted water till tender, and drain. Cut salt pork in cubes and try it out, adding the onion chopped fine. Stir the chopped meat into this, and when brown add all the other ingredients. Heat thoroughly and serve as the main dish for a meal. Curry may be omitted, and 4 tb. grated cheese added if desired. Braised meat. Additionalingredient : 2-inch cube salt pork. Use beef from bottom of round, vein, or aitchbone or use shoulder of lamb or veal. Wipe the meat with a damp cloth and trim into shape. Slice the pork and onions and cook together till brown. Dredge meat with flour and brown on all d,:...l,CjOO^:;Ic ;6 THE PRACTICAL COOKBOOK sides in the hot fat. Place meat in a deep pan on a trivet or skewers. Pour fat and onion around.it and add water to about half cover. Put into a slow oven and cook 3 or 4 hr., turning meat occasionally and renewing water if needed. The pan should be covered tightly to keep in the steam. When the meat is almost tender add vegetables and seasonings. Serve with gravy poured around the meat. Vegetables may be omitted if preferred, and the meat may be cooked on top of the stove if kettle is tightly covered. Jellied meat. Additional ingredients : i tsp. poultry season- ing, 10 peppercorns, 10 whole cloves, r bay leaf. Use shin of beef, with considerable meat on it, and have bones cracked. Cook slowly until meat shreds easily. Pick out lean meat, shred, and mix with poultry seasoning to taste. Strain liquor, boil down to i pt., pour over meat, and cool, Hamburg steak. Use round of beef. Wipe meat with a damp cloth and cut in small pieces, removing fat and gristle. Put through a meat-chopper, add seasonings, and form into 8 round, slightly flattened cakes. Heat a frying-pan, grease with the meat fat, put in the cakes, and brown quickly on both sides. Draw back on the stove and cook slowly for ro min. Keep the meat hot while making the gravy. Try out fat in the frying-pan. Add flour and stir until well browned ; then stir into it slowly the boiling water or stock. Let this boil up once, season with salt, pepper, and any meat sauce if desired, and strain over the meat on a hot platter. Roast cannelon. Additionalingredients : 2 tb, chopped pork or bacon, i egg. Use round of beef. Wipe meat with a damp doth and trim. Put through meat-chopper, add the other ingre- dients, and mix well, moistening with a little water or stock if too dry. Shape into a roll and place in a buttered pan. Brush over with melted butter and put thin slices of salt pork on the meat. Bake 30 to 40 min. in a moderate oven. Serve with Brown sauce (p. 30) or Tomato sauce (p. 31). Egg may be omitted, but cannelon will then not slice so well. d,:_..l,CjOO^:;Ic PROTEIDS y^ Heat loaf I. Additional ingredients: \ lb. salt pork, 4 Boston crackers, 4 tb. milk or stock, i tb, lemon juice or vinegar, i tb. tomato catsup or any meat sauce. Use any tough cut of beef or veal. Chop meat and salt pork fine. Add the crackers (rolled), the seasonings, and liquid, using more moisture if needed. Pack in a small bread-pan, brush oMer with beaten white of egg, and bake 2 hr., basting with salt- pork fat. Serve cold. Heatrolls. Additional ingredients : 2 c. bread crumbs, i tsp. poultry seasoning, 3 tb. butter. Use round steak. Wipe meat and pound until rather thin. Cut in strips about 2 in. wide and 6 in, longi Moisten crumbs with boiling water, mash, and add seasonings and butter. Spread the meat with this mixture, roll up the strips, and tie securely. Dredge with flour and brown in hot drippings. Put into a saucepan, cover with water or stock, and simmer gently until meat is tender (2 hr. or more). Remove strings and serve in the gravy, without straining. Rolled beef may be prepared in the same way from the whole slice of steak, but will require 4 or 5 hr. cooking. Veal birds. Prepare as for Meat rolls, using thin slices of veal. Allow most of the water to evaporate ; when meat is tender add I c. milk or cream, and when heated thicken with 2 tb. flour mixed with a little cold water. Use butter or salt pork for browning the meat before cooking. Liver and bacon. Additional ingredient: \ lb, bacon. The measured flour and water are for the gravy. Have liver sliced thinly and let stand in boiling water for 10 min. Drain and remove skin and membranes. Dry thoroughly, sprinkle with salt and pepper, and dip in flour. Fry the bacon and keep warm while cooking the liver in the bacon fat. Turn occasion- ally to prevent burning. When cooked, pour off all but 2 tb, of the fat, add the llour to this, and stir till well browned. Add the hot water gradually

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