Liver and bacon (Mrs Beeton's)
Revision as of 11:06, 2 January 2015 by Chef
Straight from the 1861 recipe! Short and simple.
- 900g (2 lb) liver (calf or lambs liver)
- 900g (2 lb) bacon
- pepper and salt, to taste
- a small piece of butter
- 2 tablespoons lemon-juice
- 150ml (¼ pint) water
- 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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