Home › The Principles of Cookery › Liver and Bacon

Liver and Bacon

Cut half a pound of bacon into thin rashers, and one pound of calf's liver into slices the third of an inch thick. Fry both sides of the bacon brown; place it round a dish before the fire. Dredge flour on both sides of the liver; fry it slowly till brown, and place it on the dish. Pour away the fat, dredge a dessert-spoonful of dry flour into the frying-pan; pour in a gill of boiling water, add a dash of pepper and half a salt-spoonful of salt, shake the pan till the gravy thickens and browns, pour it over the liver and bacon, and serve at once.