Calve's Liver, and Bacon
Ingredients
Directions
Cook the bacon and liver
Fry the bacon in a pan until crispy.
In the bacon fat, fry the liver until cooked through but not soggy.
If there's too much fat, drain the liver on a sieve.
Serve
Arrange the liver on a serving dish, placing a piece of bacon between each slice of liver.
Serve with sauce in the center.
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
- Forms the main body of the dish, cooked until firm yet tender rather than soggy.
- Bacon
- Renders fat for frying the liver and adds salty, savory flavor with crisp texture.
The step that matters
Fry the liver until cooked through but not soggy. Liver overcooks quickly and turns dry and grainy, while undercooking leaves it soft and wet. Frying in hot bacon fat sears the surface and sets the texture, so watch the time closely and drain excess fat so the slices brown rather than steam.
“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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