Stewed Liver and Bacon

Ingredients

• 1 lb. liver
• £ lb. bacon
• 1 tablespoonful flour
• 1 pint water
• pepper and salt

Method

1. 1

   Cut the liver into slices quarter inch thick, and the bacon into pieces two inches long.

2. 2

   Fry the bacon, remove it from the pan, and fry the liver in the bacon fat.

3. 3

   Remove the liver and stir into the pan the tablespoonful of flour until it turns a rich brown, then add the water, and pepper and salt to taste.

4. 4

   Pour the gravy into a saucepan, add the liver and bacon, simmer gently for thirty minutes, dish up, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 53. The excerpt below is the record exactly as published.

STEWED LIVER AND BACON. 1 lb. liver £ lb. bacon 1 tablespoonful flour 1 pint water pepper and salt

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