Liver and bacon (Mrs Beeton's): Difference between revisions
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<span class="review"> <span class="reviewHeader"> | |||
====Random recipe review==== | |||
</span> | |||
''<span class="reviewTitle">A staple of the Sixties</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">That's still gorgeous in the Twenties (2022!)</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
}} | }} | ||
Straight from the 1861 recipe! Short and simple. | Straight from the 1861 recipe! Short and simple. | ||
Revision as of 17:42, 27 January 2022
This recipe needs advance preparation!
| Liver and bacon (Mrs Beeton's) | |
|---|---|
Random recipe reviewA staple of the Sixties 4/5 That's still gorgeous in the Twenties (2022!) Klapaucius |
| Other publications - circa 1945 | |
| Servings: | Serves 8 |
| Calories per serving: | 972 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
Straight from the 1861 recipe! Short and simple.
Servings
Serves 8
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 900g (2 lb) liver (calf or lambs liver)
- 900g (2 lb) bacon
- pepper and salt, to taste
- a small piece of butter
- flour
- 2 tablespoons lemon-juice
- 150ml (¼ pint) water
Method
- 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 it with a 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.
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