Broiled Liver and Bacon
From Observatory
1111
- Ingredients
- ½ pound liver
- 4 strips bacon
- 2 tablespoons flour
- Utensils
- Knife
- Bowl
- Frying-pan
- Fork
- Tablespoon
- Directions
- Cut the liver into small cutlets one-half inch thick, place the cutlets in a bowl, cover them with boiling water, and let them stand five minutes.
- Drain off the water, and remove the skin and veins from the liver.
- Put the strips of bacon in a hot frying-pan, and after cooking a few minutes place the liver in the pan with the bacon.
- Turn both liver and bacon often, and broil about five minutes or until well browned.
- Take the meat from the frying-pan, and mix two tablespoons of flour into the grease in the pan. When well blended, pour a cup of hot water into it, stirring constantly until it thickens and boils.
- Pour this gravy over the liver and bacon on a platter, or serve the gravy separately in a gravy-bowl.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
