147. Calves’ Liver, Semi-Fried

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut the liver a quarter of an inch thick, the bacon the same, mix in a plate a tablespoonful of flour, one teaspoonful of salt, and the same of pepper, dip the liver into it; have ready the frying-pan, with sufficient fat or dripping, quite clear, as much as will cover the bottom of the pan a quarter of an inch; when very hot (which try as before directed for fish), put in the liver and bacon; the bacon will be done first, which remove; the liver must be turned in five minutes; when it is done remove it into a dish, and serve.