Liver and bacon (Mrs Beeton's)

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Liver and bacon (Mrs Beeton's)
Liver and bacon (Mrs Beeton's)

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A staple of the Sixties


That's still gorgeous in the Twenties (2022!)

Other publications - circa 1945
Servings:Serves 8
Calories per serving:972
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

Straight from the 1861 recipe! Short and simple.


Serves 8


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


  1. Cut the liver in thin slices, and cut as many slices of bacon as there are of liver
  2. fry the bacon first, and put that on a hot dish before the fire.
  3. 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.
  4. Turn the liver occasionally to prevent its burning, and when done lay it round the dish with a piece of bacon between each.
  5. 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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