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📝 Description
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🥘 Ingredients
2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice, 1/4 pint of 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 over it a very 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. It may be garnished with slices of cut lemon, or forcemeat balls.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this classic Calf's Liver and Bacon recipe from Mrs. Beeton after a long day of chasing after my little ones, and I must say, it was a delightful surprise. The biggest delight was how quickly it all came together—just 10 minutes of active time, and dinner was served. I found that the key to tenderness was slicing the liver thinly, as instructed. The bacon fat added a rich, smoky flavor that permeated the liver beautifully. This dish is perfect for the weeknight cook who craves a bit of old-school charm without spending hours in the kitchen. The lemon-butter sauce was tangy and bright, cutting through the richness of the liver and bacon. I served it with some mashed potatoes and steamed greens, and it was a hit with the whole family. I'll definitely be making this again when I need a quick, hearty meal.
