Broiled Calf's Liver and Bacon
Ingredients
Directions
Prepare
Blanch the thin slices of calf's liver or lamb's liver.
Cook and serve
Broil the blanched liver until cooked to your liking.
Serve with 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
- Forms the main body of the dish, with a tender texture when cooked briefly.
- Bacon
- Adds fat and savory, browned flavor to the finished dish.
The step that matters
Broil the blanched liver until cooked to your liking. Liver is thin and cooks quickly under high heat, so it can turn dry and tough if left too long. Checking it early helps keep it tender.
“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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