Fried Liver (english) Recipe

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Instructions

Cut 1 pound of liver into slices a quarter of an inch in thickness, and dredge some flour over them.
Take an equal number of slices of bacon, fat and lean together.
Fry the bacon first, and when it is done enough, draw the rashers from the fat, and place them on a hot dish.
Fry the slices of liver in the same fat, and when lightly browned on both sides, dish bacon and liver in a circle, a slice of each alternately.
Pour the fat from the pan, and dredge a little flour into it.
Add a quarter of a pint of broth, a little salt and pepper, and a tablespoon of mushroom ketchup.
Stir smoothly together until the sauce boils, and pour it into the dish with the liver.
Garnish with sliced lemon.
If liked, a tablespoon of finely minced gherkins or pickled walnuts may be added to the sauce.
Time, a quarter of an hour to fry the liver.
Sufficient for four or five persons.