BBC

Calf's liver and bacon

Ingredients

Preparation method

  1. 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.

  2. 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.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4 - 6

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