The Epicure's Almanac or Diary of Good Living
November 20th : LIVER AND BACON
Chop up finely a chalot, and half a dozen sprigs of parsley,rollapieceofbutter the sizeofa walnut in flour, season a teacupful of veal stock with salt and pepper; put these and a calf's liver cut into slices into a stewpan for three quarters of an hour.
Having soaked the required number of slices of bacon in luke warm water for an hour, fry them, and place them round a dish alternately with the slices of liver, pour the liquor from the stewpan, through a sieve, into the centre of the dish.