Calf'S Liver and Bacon

Original Recipe

Slice the liver a quarter of an inch thick; pour hot water over it and let it remain for a few minutes to clear it from blood; then dry it in a cloth. Take a pound of bacon, or as much as you require, and cut the same number of thin slices as you have of liver; fry the bacon to a nice crisp; take it out and keep it hot; then fry the liver in the same pan, having first seasoned it with pepper and salt and dredged in a little flour; lay it in the hot bacon fat and fry it a nice brown. Serve it with a slice of bacon on the top of each slice of liver. If you wish a gravy with it, pour off most of the fat from the frying pan, put in about two ounces of butter, a tablespoonful of flour well rubbed in, add a cup of water, salt and pepper, give it one boil and serve in a gravy boat. Another Way.--Cut the liver in nice thin slices, pour boiling water over it and let it stand about five minutes; then drain and put in a dripping-pan with three or four thin slices of salt pork or bacon; pepper and salt and put in the oven, letting it cook until thoroughly done, then serve with a cream or milk gravy poured over it. Calf's liver and bacon are very good broiled after cutting each in thin slices. Season with butter, pepper and salt.

Ingredients

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  • 1 quarter of an inch thick
  • 1 few minutes to clear it from blood
  • 1 cloth
  • 1 pound of bacon
  • 1 nice crisp
  • 1 little flour
  • 1 nice brown
  • 1 slice of bacon on the top of each slice of liver
  • 1 gravy with it
  • 2 ounces of butter
  • 1 tablespoonful of flour well rubbed in
  • 1 cup of water
  • 1 boil and serve in a gravy boat
  • 5 minutes
  • 3 or four thin slices of salt pork or bacon
  • 1 cream or milk gravy poured over it

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Instructions

  1. 1

    Slice the liver a quarter of an inch thick; pour hot water over it and let it remain for a few minutes to clear it from blood; then dry it in a cloth.

  2. 2

    Take a pound of bacon, or as much as you require, and cut the same number of thin slices as you have of liver; fry the bacon to a nice crisp; take it out and keep it hot; then fry the liver in the same pan, having first seasoned it with pepper and salt and dredged in a little flour; lay it in the hot bacon fat and fry it a nice brown.

  3. 3

    Serve it with a slice of bacon on the top of each slice of liver.

  4. 4

    If you wish a gravy with it, pour off most of the fat from the frying pan, put in about two ounces of butter, a tablespoonful of flour well rubbed in, add a cup of water, salt and pepper, give it one boil and serve in a gravy boat. _Another Way._--Cut the liver in nice thin slices, pour boiling water over it and let it stand about five minutes; then drain and put in a dripping-pan with three or four thin slices of salt pork or bacon; pepper and salt and put in the oven, letting it cook until thoroughly done, then serve with a cream or milk gravy poured over it.

  5. 5

    Calf's liver and bacon are very good broiled after cutting each in thin slices.

  6. 6

    Season with butter, pepper and salt.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)