Liver and Bacon
1 1/2 lbs calf's liver
1 tbsp flour
1 - Take 1 1/2 lbs calf's liver, cut in pieces 1/4" thick; after it has been washed
in cold water let it scald in boiling water about 5 minutes, then dry it with a cloth
and let it lie aside until the bacon is cooked.
2 - Have the bacon sliced very thin and the frying-pan heated well, and turn the slices
continually while they cook crisp but not dry.
3 - When they are done, take them out andn put them where they will keep hot.
4 - Moderate the heat under the frying-pan or move it where the stove is less hot, and
fry the liver about 10 minutes, turning it from one side to the other.
5 - Serve the bacon around the liver on the platter.
6 - Make a brown gravy by stirring 1 tbsp flour into the fat in the pan and seasoning
to taste with pepper and salt.