Advertisement
Seared Liver and Bacon
- Serves
2
- Difficulty
Medium
Published 2000
If the rashers of bacon are long, cut them in half. Fry them in a frying pan until done and just beginning to crisp.
Meanwhile, shake the liver in a bag with the flour, salt and pepper. Shake off any surplus flour. Remove the bacon from the pan, and keep it warm. Drain away the bacon fat.
Heat the butter or olive oil, and fry the liver on both sides until cooked to your liking. Put it on heated plates with the bacon. Add a tablespoon or so of water to the pan to deglaze. Bru
Ingredients
If the rashers of bacon are long, cut them in half. Fry them in a frying pan until done and just beginning to crisp.
Meanwhile, shake the liver in a bag with the flour, salt and pepper. Shake off any surplus flour. Remove the bacon from the pan, and keep it warm. Drain away the bacon fat.
Heat the butter or olive oil, and fry the liver on both sides until cooked to your liking. Put it on heated plates with the bacon. Add a tablespoon or so of water to the pan to deglaze. Bru
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe