Page:Browne - The Plain Sailing Cook Book.djvu/56

 

BROILED LIVER AND BACON

• MATERIALS
• ½ pound liver
• 4 strips bacon
• 2 tablespoons flour

• UTENSILS
• Knife
• Bowl
• Frying-pan
• Fork
• Tablespoon

 

DIRECTIONS

1. 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.
2. Drain off the water, and remove the skin and veins from the liver.
3. 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.
4. Turn both liver and bacon often, and broil about five minutes or until well browned.
5. 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.
6. Pour this gravy over the liver and bacon on a platter, or serve the gravy separately in a gravy-bowl.

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