Liver and bacon (Mrs Beeton's)

This recipe requires preparation in advance!

Straight from the 1861 recipe! Short and simple.

Liver and bacon (Mrs Beeton's)

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

Best recipe review A staple of the Sixties 4/5 That's still gorgeous in the Twenties (2022!) Klapaucius

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

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.

Home cooked grub - The Best 😍

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