Liver and Bacon
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Clean the liver thoroughly.
Wrap the liver in bacon.
Place in a baking dish and cook in a 350°F (175°C) oven until the liver is cooked through and the bacon is crispy.
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
- Liver
- Forms the main body of the dish, cooking to a firm, tender texture when heated through.
- Bacon
- Adds fat that bastes the liver as it cooks and browns and crisps the outside.
The step that matters
Cooking the liver through without overcooking it. Liver turns grainy and dry when overcooked, while undercooked liver stays unsafe to eat. Checking that it is cooked through, without pushing it past that point, keeps it tender while the bacon crisps.
“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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