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BROILED LIVER AND BACON
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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.
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