Name: Liver Fried with Bacon
Ingredients: two ounces of nice clear dripping in a frying pan

Liver Fried with Bacon

Ingredients

two ounces of nice clear dripping in a frying pan

Directions

Cut the liver into sHces about half an inch thick ; melt two ounces of nice clear dripping in a frying pan ; dredge the sliced liver with flour, and fry it over a pretty quick fire ; then fry rashers of bacon ; lay the liver in a hot dish and the bacon upon it ; fry and place around it, if liked, onions shred fine and nicely browned, or garnish with crisp pars- ley and sliced lemon, or serve with melted butter, or pour over the liver and bacon a sauce made of butter and flour.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.