Liver and Bacon

Posted By Stephen


For a while we’ve been wondering if there was anything particularly Halloweeny that we could cook tonight. Eventually, we gave up and decided to have liver and bacon. Kerri picked up some calve’s liver from the butcher as well as some rather nice bacon. We fried the bacon first, then cooked the liver in the same pan. An old recipe from Mrs Beeton told us to put the bacon next to the fire while we were cooking the liver, but we skipped this step, hoping it wasn’t too important.

We served it with mashed potato and the result was good. I particularly enjoyed the bacon and resolved always to buy bacon from a butcher in future and never from a supermarket. As it turned out well, I assume that resting the bacon next to the fire wasn’t that important a step and we were right not to start a fire purely for the purpose of doing so.

Oct 31st, 2007

4 Comments to 'Liver and Bacon'

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  1. Darren said,

    Do you like Liver?
    Do you like Bacon?
    Do you like Liver and Bacon?
    And so on…

  2. Stephen said,

    Next up… squeezy liver and bacon!

  3. L said,

    I cooked slow roasted pork belly on Sunday with mash – as the oven was on anyway i threw in all the potatoes to be ,ashed and baked them. Then scooped all the flesh out, put it in a pan with milk, butter and some dijon mustard and mashed up up.

    It was the best, most potatoey mash ever. I will not have mash again unless the oven is on to cook something else in the mean time – because I can’t go back to normal mash after that.

  4. Kerri said,

    We often do mashed potatoes this way if the oven is on and you’re right, it definitely makes for good mash!

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