Liver and Bacon.
- Ingredients—1 sheep's liver.
- 1 lb. of fat bacon.
- 1 pint of hot water.
- Some flour.
- Pepper and salt.
Method.—Cut the bacon into slices, and remove the rind.
Cut the liver into slices, and dip them in flour.
Fry the bacon in a frying-pan, then remove it, and fry the liver in the bacon fat, adding a little dripping, if necessary.
When the liver is cooked, place it on a hot dish; dredge the pan with about half an ounce of flour.
Fry the flour brown.
Then pour in one pint of boiling water, stir and boil for one or two minutes; adding pepper and salt to taste.
Place the liver in a circle in the middle of a hot dish.
Put the bacon round it, and strain the gravy over it.