Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Fried Liver and Bacon.

2 ounces of breakfast bacon.

1/2 pound of liver.

1 teaspoonful of salt.

1/8 teaspoonful of pepper.

Have the bacon cut in as thin slices as possible and keep it cold until the time to cook it. Have the liver cut into slices about one third of an inch thick. If it be calf or sheep’s liver, wash it in cold water and let it drain; but if it be beef liver, after washing it, cover with boiling water and let it stand for five minutes; then drain it.

Put the pieces of bacon into a hot frying-pan and turn them constantly until they are crisp; then take them up. Draw the pan back to a cooler part of the range, and, laying the slices of bacon in the hot fat, cook them for eight minutes, turning often. Season with the salt and pepper. Arrange the liver on a warm platter and garnish with the bacon.

Remember that slow cooking spoils bacon, and rapid cooking hardens and ruins liver.