Sheep’s Liver and Bacon

Ingredients

• 1 lb. sheep’s liver.
• 4 to 6 oz. sliced bacon.
• Alittle flour.
• 1 cupful stock or water.
• 1 dessert-sp. mushroom ketchup.

Method

1. 1

   Wash the liver in salt and water, then drain and dry it in a towel.

2. 2

   Now cut it in slices about 0.5 inch in thickness and season the pieces with a little pepper and salt.

3. 3

   Remove all rind and rust from the bacon and cut it in convenient-sized pieces.

4. 4

   Heat a frying pan slightly, fry the pieces of bacon until clear and crisp, and keep them warm whilst cooking the liver.

5. 5

   Coat the slices of liver quickly with flour and fry them in the fat left from the bacon.

6. 6

   The flouring must not be done until the last minute, or the coating on the liver will become damp and sodden.

7. 7

   Fry the liver first on one side and then on the other until both are crisp and brown.

8. 8

   A little extra fat must be added if necessary.

9. 9

   Then, before removing it from the pan, cut one piece with a knife to see that it is sufficiently cooked in the centre.

10. 10

    When ready, arrange the pieces neatly on a hot dish and place the bacon on the top.

11. 11

    Then leave about 1 teaspoonful of melted fat in the pan, add to it 1 teaspoonful of flour and mix it in until quite smooth.

12. 12

    Pour on the stock or water and stir until boiling.

13. 13

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

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 368. The excerpt below is the record exactly as published.

Sheep’s Liver and Bacon 1 lb. sheep’s liver. 4 to 6 oz. sliced bacon. Alittle flour. Seasoning. 1 cupful stock or water. 1 dessert-sp. mushroom ketchup.

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