Veal or Calf's Liver with Breakfast Bacon

Ingredients

• 2 % lbs. of calf's liver
• % lb. of bacon
• Salt
• 1 pinch of pepper
• 1 oz. of butter
• 1 cup of water
• 1 tbsp. of flour
• 1 onion

Method

1. 1

   Cut liver into strips and bacon into slices.

2. 2

   Fry bacon until light yellow, keep warm.

3. 3

   Sprinkle liver with salt and pepper, dip in flour, and bake in butter or bacon drippings until light brown.

4. 4

   Serve with bacon.

5. 5

   Make gravy with bacon drippings, flour, onions, and water.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 27. The excerpt below is the record exactly as published.

VEAL OR CALF'S LIVER WITH BREAKFAST BACON. Quantity for 6 Persons. 2 % lbs. of calf's liver 1 tbsp. of flour V2 lb. of bacon 1 onion Salt 1 cup of water 1 pinch of pepper Flour for dipping 1 oz. of butter Preparation : Liver is cut into 1/4 inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and — 61— pepper, dipped in flour and baked to a light brown in butter or the bacon drippings. Then placed on the same platter with the bacon and served. Stir into the bacon drippings or but- ter 1 tablespoonful of flour and the sliced onions, boil and add water or bouillon. Strain the gravy and serve. No. 36— LARDED AND BAKED CALF'S LIVER. Quantity for 6 Persons. 2 % lbs. of calf's liver in one 1 carrot whole piece 1 onion Salt, pepper 1 small piece of celery % lb. of bacon

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