Fried Liver and Bacon from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,Slice the liver into pieces of about three inches in length and one-quarter of an inch in thickness; slice the Bacon very thin, having as many slices of the Bacon as of the L...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Skillet
- Stove
Ingredients
- A Pound of Calf’s Liver
- ½ Pound of Breakfast Bacon
- ½ Teaspoonful of Salt
- A Tablespoonful of Flour
- Black Pepper to Taste
- Parsley to Garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Calf’s Liver Fried from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Liver, Bacon and Onions Recipe
pillsbury.com
Calf’s Liver with French Beans from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chili Liver (KitchenPC)
kitchenpc.com
To Roast Calf’s Liver from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Liver and Bacon - Cooking.com.au
cooking.com.au
Filet of Beef Larded from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Calf’s Liver and Bacon, Italienne Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com