Liver and bacon

Liver and bacon

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
375-500g calf or lamb liver, cut into 1 cm-thick slices
salt and freshly ground black pepper
plain flour
butter or bacon fat, for frying
4-8 rashers bacon, rinds removed
2-3 thin slices onion
water or stock, hot
lemon juice
parsley, chopped

Method

  1. Season liver slices with salt and pepper and dip in flour. Heat butter or bacon fat in a frying pan and fry liver for 2–3 minutes on each side. Put on a heated dish. Fry bacon until crisp and arrange over liver. Put onion into the hot fat and cook until golden brown. Remove, drain and arrange on the dish. Season with salt and pepper.
  2. Add a few tablespoons hot water or stock to the pan to make a little brown gravy. Sprinkle liver with lemon juice, gravy and parsley and serve.
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