Savoury Liver and Bacon

Ingredients

• ½ lb. calf’s or sheep’s liver
• A little flour
• Veal stuffing
• 4 to 6 oz. bacon
• ½ pt. stock or gravy
• 1 table-sp. ketchup
• Mashed potatoes

Method

1. 1

   Wash the liver, dry it and cut it in slices about 0.5 inch in thickness.

2. 2

   Coat these lightly with flour and lay them on a greased baking tin.

3. 3

   Spread a little veal stuffing on the top of each slice of liver.

4. 4

   Cover with a thin slice of bacon, pour the gravy or stock round, and cover with a piece of greased paper.

5. 5

   Bake in a good oven until the liver is thoroughly cooked.

6. 6

   Prepare some nicely mashed potato, pile this in the centre of a dish, and arrange the slices of liver and bacon round.

7. 7

   Mix about 1 teaspoonful of flour with the ketchup, add this to the gravy in the pan and stir until boiling.

8. 8

   If too thick, add a little more stock or water.

9. 9

   Skim well, season to taste, and pour this sauce round the dish.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 369. The excerpt below is the record exactly as published.

Savoury Liver and Bacon £ lb. calf’s or sheep’s liver. A little flour. Veal stuffing. 4 to 6 oz. bacon. £ pt. stock or gravy. 1 table-sp. ketchup. Mashed potatoes

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