Strips of liver sauteed with a bacon pieces and coarsely chopped onion, gravied and served with mashed potato.
Known at least since the records of the trial of William Wreathcock for robbery in June 1735 and from the The Shropshire and Worcestershire Dish of 1728.
Original Receipt in 'A modern system of domestic cookery, or, The housekeeper's guide' by M Radcliffe. (Radcliffe 1822)
To fry Calf's Liver and Bacon
Cut the liver into moderately thin slices and fry it of a nice brown Then fry some thin slices of bacon lay them upon the liver and serve up the dish with a little gravy added to it and crisped parsley laid round or scattered over it
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
CALF'S LIVER AND BACON.
881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice, 1/4 pint of water.
Mode Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish. It may be garnished with slices of cut lemon, or forcemeat balls.
Time According to the thickness of the slices, from 5 to 10 minutes.
Average cost 10d. per lb. Sufficient for 6 or 7 persons.
Seasonable from March to October.
Lancashire Liver and Bacon
The Shropshire and Worcestershire Dish
Liver And Herbs
Liver and Kidney Pudding
Liver and Parsley Sauce
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