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The Shropshire and Worcestershire Dish

Meats
Historic
Shropshire, Worcestershire

Bacon fried with liver and chopped greens.


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

The Shropshire and Worcestershire-Dish.

Sir,

If you would please all People, by the several Receipts you publish, you ought to have the particular Dish that is the Favourite of every County. In Worcestershire and Shropshire, the following is in esteem, and I believe you will oblige several Gentlemen and Ladies of these Parts, if you would insert it in some of your Works.

Take some good middling Bacon, and fry it; then put in some Calf's Liver, and cut it in thick Pieces, pepper it, and salt it; and when it is enough, for it must not be fry'd hard, have ready prepared some Cabbage-Lettuce, some white Beet-Cards, or Beet-Leaves, and some Spinach-Leaves, and chop them together, with some Parsley, but not too small; then chop some Onion, and mix with the rest; then throw them into your Frying pan, with a piece of Butter, when the Bacon and Liver is out, and fry them till they are tender, and as brown as may be; putting in a spoonful of Verjuice, or the Juice of a Lemon, a little before they are enough. And having kept the Liver and Bacon hot all the while, pour these Herbs over them, which ought to be in good quantity.



See: Liver and Bacon


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