One of the simplest and surely very best of liver dishes, Liver with Bacon is very easy to make. Serve it with mashed potatoes and a green vegetable for a delicious and nutritious meal. Lamb’s liver may be substituted for the more expensive calf’s liver.
1 lb. calf’s liver, thinly sliced
1 tablespoons lemon juice
2 oz. seasoned flour, made with
2 oz. flour,
½ teaspoon cayenne pepper,
1 teaspoon salt and
½ teaspoon black pepper
2 oz. butter
4 lean bacon slices
1 tablespoon chopped fresh parsjey
Wash the liver slices and pat dry with kitchen paper towels. Sprinkle with 1 tablespoon of the lemon juice and set aside for 10 minutes.
Place the seasoned flour on a shallow plate. Dip the liver slices in the seasoned flour, one by one, shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the liver slices to the pan, a few at a time, and cook them for 2 to 3 minutes on each side, or until they are tender. With a slotted spoon, transfer the slices to a heated serving dish and keep warm while you cook the remaining slices in the same way.
Place the bacon slices in the frying-pan and cook them, turning occasionally with tongs, for 5 minutes, or until they are brown and slightly crisp. With a slotted spoon, transfer the bacon from the pan and arrange it around the liver slices.
Sprinkle the remaining lemon juice and the parsley over the liver. Serve at once.