Evening Republican, Volume 18, Number 169, Rensselaer, Jasper County, 20 July 1914 — Braised Liver With Bacon. [ARTICLE]

Braised Liver With Bacon.

For a three-pound piece of liver have ready one onion cut in thin slices, onehalf cupful of carrot dice, one-half cupful of bacon cubes, one-half cupful of tomato, a bit of bay leaf, sprig of parsley, one-half teaspoonful of whole peppers and pinch of thyme. Place the liver on a bed of vegetables, lay thin slices of bacon over the top, cover and cook slowly one hour, hasting with bacon fat and water, strain the liquor remaining in pan and serve with the liver. Ts the liquid fs too thin, thicken with flour. <