Liver and Bacon

Ingredients

• Slice 1 lb. of very fresh liver
• Put a piece of liver on top of each rasher of bacon.
• Grease the bag slightly.

Method

1. 1

   Dip each piece of liver into flour nicely seasoned with salt and pepper.

2. 2

   Put in the rashers and liver.

3. 3

   Cook for 25 minutes.

4. 4

   Open the bag, and slip out the meat gently onto a very hot dish.

5. 5

   Put boiled potatoes round as a border, and pour the gravy over the potatoes.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 34. The excerpt below is the record exactly as published.

Liver and bacon, always a highly appre- ciated dish, will meet the difficulty, and there is no fear of it “ catching ” in the bag if she should chance to be called away for a minute or two. Slice I lb. of very fresh liver, dip each piece into flour nicely seasoned with salt and pep- per. Put a piece of liver on top of each rasher of bacon. Grease the bag slightly.

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