Reference > Farmer's Cookbook > BEEF > Bacon II
  Bacon I Braised Liver  
CONTENTS · BIBLIOGRAPHIC RECORD

Bacon II

Place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler; place broiler over dripping-pan and bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out and used for frying liver, eggs, potatoes, etc.


CONTENTS · BIBLIOGRAPHIC RECORD
  Bacon I Braised Liver  
 
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