Liver and Bacon
Ingredients
Directions
Prepare the bacon
Remove the rind from the bacon.
Place a frying pan over medium heat and add boiling water.
Add bacon slices and cook until the water evaporates.
Cook and serve
Continue cooking until the bacon is browned and crisp on both sides.
Drain the bacon on paper towels.
Arrange the cooked liver on a plate, pour gravy over it, and place the bacon slices near the edge of the plate.
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
- Bacon
- Renders its fat into the pan and browns and crisps as it cooks, adding savory flavor.
- Liver
- Provides the main savory, rich base of the dish, cooked until just set.
- Gravy
- Adds moisture and savory flavor over the cooked liver.
The step that matters
Cooking the bacon until browned and crisp on both sides. Boiling water in the pan lets the bacon cook gently first, then the water evaporates and the fat renders. Once the surface is dry, the bacon browns through the Maillard reaction, which gives color and flavor. Stopping too early leaves it pale and chewy.
“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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