This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Cut the bacon very thin. Place in a hot pan and cook until brown. Turn the slices frequently, and in cooking a large quantity remove some of the fat from the pan occasionally.
To broil bacon, place the strips on a broiler and lay the broiler over a dripping-pan. Bake in the oven or broil under direct heat. To keep bacon flat, broil between racks.
Fry lean strips of bacon .until crisp. Remove and lay them on a platter. Break the eggs separately, gently slide them into the bacon fat and cook until they are set. See page 373.
Cut the slices thin and place them in cold water. After they have soaked one hour, drain well and dry them on a napkin. Heat the frying-pan very hot. Place one-half cup (8 tablespoons) of flour on a plate and dip each piece of meat in it. Fry until crisp. Drain off all but two tablespoons of the fat and stir two tablespoons of flour into that remaining in the pan. Cook two minutes, stirring well, then reduce the heat and slowly add one pint of milk. When the gravy is smooth, cook one minute and add pepper and salt, if needed. Turn the gravy over the meat and serve.
1 pound calf's liver 3/4 cup tomato sauce Dash salt and pepper
1 teaspoon Worcestershire sauce
Wash liver, cut into 1 1/2 -inch cubes and place in casserole. Add sauce and seasoning, cover and bake at 3 50° F. 1/2 hour. Just before serving, add Worcestershire sauce.
1 calf's liver (about 2 pounds) Bread Stuffing No. 2
(page 303) Salt and pepper
Flour to dredge 3 strips salt pork 1/2 cup water
Wipe liver with a damp cloth and dry. Make an incision in the thickest part using a sharp knife. Fill with stuffing, sew edges together, season with salt and pepper and dredge with flour. Place in a baking pan and place strips of salt pork on top. Add water, cover pan and cook in a moderate oven (350° F.) until tender, 1 1/2 to 2 hours. About 10 minutes before serving remove cover so that salt pork may brown. Thicken gravy in pan and serve with meat. Serves 8.
Variation - Bacon may be used in place of salt pork.
1/2 pound sliced bacon 1 1/2 pounds calf's liver, cut 1/2 inch thick
1 teaspoon salt
1/8 teaspoon pepper
Place a single layer of bacon in a cool frying pan and place over low heat. Turn bacon frequently and drain off excess fat so that the bottom of the pan is well greased. Cook slowly until bacon is light golden brown and crisped. Drain on absorbent paper. Keep in a hot place. Wipe liver with a damp cloth and dry thoroughly. Roll in flour to which salt and pepper have been added. Saute in drippings at reduced heat 5 to 8 minutes, until browned on both sides and center is just done. Overcooking ruins liver. Serves 4.
Place the liver in the center of the platter with the bacon around it as a garnish. Put flour into the hot fat in the pan and stir until brown. Make a medium sauce of this browned flour and water. Season with salt and pepper, and pour the gravy over the liver and bacon.