Recipes > Meat > Liver and Bacon

Liver and Bacon


Have liver cut in thin slices; wash, drain, dry and roll in flour.

Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter.

Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon.

Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown.

Add hot water gradually to make smooth gravy, season and boil 1 minute.


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The New Dr. Price Cookbook (1921).

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