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Meats  | Time: According to the thickness of the slices, from 5 to 10 minutes.
Sufficient for 6 or 7 persons.
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Ingredients
- 2 or 3 lbs. of liver
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bacon
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pepper to taste
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salt to taste
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a small piece of butter
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flour
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2 tablespoonfuls of lemon-juice
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1/4 pint of water
| Directions
Cut the liver in thin slices,
Cut as many slices of bacon as there are of liver
Fry the bacon first, and put that on a hot dish before the fire
Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour
Turn the liver occasionally to prevent its burning
When done, lay it round the dish with a piece of bacon between each
Pour away the bacon fat
Put in a small piece of butter, dredge in a little flour, add the lemon-juice and water
Give one boil, and pour it in the middle of the dish
It may be garnished with slices of cut lemon, or forcemeat balls |
Source: The Book of Household Management by Isabella Beeton (1859)
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Landrail, Roasted
