COOK with Elizabeth

Press, Volume XCV, Issue 28257, 20 April 1957, Page 2

COOK with Elizabeth

Liver And Bacon Liver and bacon make a wonderful team and there are endless ways of serving these two to provide enticing meals. Probably the nicest of all is oven baked liver given below, which is quite the easiest way of all to do too; and liver and bacon patties served with creamed onions and carrots make a decorative and delicious dinner. Ovenbaked liver and bacon: Calves’ liver, bacon, flour, butter, salt and pepper. Cut calves’ liver into half inch thick slices and roll very thoroughly in flour seasoned with salt and pepper. Butter an ovenglass dish and lay in the liver slices. Dot well with pieces of butter. Cut rind from bacon and cut up into pieces. Lay over the top of the liver. Bake in a moderately low oven until tender and the bacon just crisped. Liver patties, with creamed carrot and onion, 11b liver, 3 tablespoons tomato relish, cups mashed potatoes, 1 egg, 3 rashers bacon, butter or bacon fat, 4 large boiled, onions. 4 carrots, 1 pint thick bream sauce. Mince liver nd combine with mashed potatoes, tomato relish, salt and pepper and 1 egg. Mix all well together, adding a little top milk to bind. Form into small flat patties. Butter or grease with bacon fat an oven glass dish and stand in the patties. Cover each with a piece of bacon. Bake in a moderate oven. Combine chopped cooked onion, sliced carrots and the cream sauce. Turn into the centre o* a heated dish. Surround with the browned patties and serve with mashed potatoes.