Small Portion of Liver and Bacon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the bacon and liver
Heat a skillet over medium heat.
Add the bacon and cook until crispy.
Remove the bacon and set aside, leaving the fat in the skillet.
Slice the calf's liver into thin pieces.
In the same skillet, cook the liver in the bacon fat for about 3-4 minutes on each side until browned.
Serve
Serve the liver topped with the crispy bacon.
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.
Explore the science
What each ingredient does
- Calf's liver
- Provides the main body of the dish, browning on the surface while staying tender inside when cooked briefly.
- Bacon
- Adds salty, smoky flavour and renders fat that cooks the liver and browns its surface.
The step that matters
Cooking the liver in the bacon fat. Liver turns dry and grainy when overcooked, so thin slices cooked briefly until just browned stay tender. Cooking in the rendered bacon fat adds flavour and helps the surface brown.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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