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Calves Liver and Bacon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Calves Liver and Bacon

Ingredients

Directions

  1. Cut the liver into thin slices.

  2. Cut pieces of bacon equal to the number of liver slices.

  3. Fry the bacon first until crispy.

  4. Fry the liver in some of the bacon fat for no more than three minutes.

  5. Drain the liver and bacon on a sieve to remove excess fat.

  6. Arrange the liver and bacon on a serving dish, placing a piece of bacon between each slice of liver.

  7. Serve with a piquant sauce in the center.

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.

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