Liver and Bacon

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
For the liver and bacon dish
Alternative broiled liver method
Instructions (14)
  1. Well wash, dry, and slice thinly 4oz. of calf's liver.
  2. Fry 3oz. or 4oz. of bacon and set it aside in a hot dish.
  3. Put into the same pan the sliced liver and 1/2lb. of well wiped, peeled, and minced mushrooms.
  4. Fry it all together for eight minutes or so, adding a little more bacon fat (or some butter) if that in the pan is not sufficient.
  5. Mind it does not burn!
  6. Lift out the liver.
  7. Dredge into the pan a spoonful of flour, and stir this in till nicely browned.
  8. Pour to it half a pint of good stock (flavoured with the mushroom trimmings, stalks, etc.), pepper, and salt.
  9. Let this boil up, then return the liver to the pan and let it stew gently till quite tender.
  10. Lift it out and dish with the bacon and the gravy round it.
Alternative method
  1. Dissolve some bacon fat in a pan.
  2. Have ready sliced (about one-third of an inch thick), dried, and floured, some nice calf's liver.
  3. Dip it in the melted fat and broil or toast it, peppering it well whilst cooking.
  4. Serve with rolls of broiled bacon.
Original Text · last edited 4 days ago
Liver and Bacon.—Well wash, dry, and slice thinly 4oz. of calf's liver; fry 3oz. or 4oz. of bacon and set it aside in a hot dish; now put into the same pan the sliced liver and ½lb. of well wiped, peeled, and minced mushrooms, and fry it all together for eight minutes or so, adding a little more bacon fat (or some butter) if that in the pan is not sufficient. Mind it does not burn! Now lift out the liver, dredge into the pan a spoonful of flour, and stir this in till nicely browned, when you pour to it half a pint of good stock (flavoured with the mushroom trimmings, stalks, etc.), pepper, and salt; let this boil up, then return the liver to the pan and let it stew gently till quite tender, when you lift it out and dish with the bacon and the gravy round it. Or: dissolve some bacon fat in a pan, and have ready sliced (about one-third of an inch thick), dried, and floured, some nice calf's liver, dip it in the melted fat and broil or toast it, peppering it well whilst cooking, and serve with rolls of broiled bacon. Usually the bacon is fried first and then the liver, but the above method will be found well worth the small amount of extra trouble.
Notes
—