Liver and Bacon with Onion Gravy

Method

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1. Soak the liver slices in the milk 30 minutes, then drain and pat them thoroughly dry.

   Mark done

2. Fry the bacon in the oil until crisp, 8 minutes, then lift it out and keep it warm.

   Mark done

3. Cook the onions in the same pan with the butter over medium-low heat 15 minutes, until soft and deeply golden.

   Mark done

4. Stir in the tablespoon of flour and cook 1 minute, then add the stock, Worcestershire sauce, mustard and thyme.

   Mark done

5. Simmer the gravy 8 minutes, until it coats a spoon. Pour it into a jug and wipe the pan.

   Mark done

6. Season the 4 tbsp flour with the salt and pepper and dredge the dried liver, shaking off the excess.

   Mark done

7. Get the pan properly hot with a little more oil and fry the liver 90 seconds a side, until browned outside and still pink within.

   Mark done

8. Serve at once with the bacon and the onion gravy poured over.

   Mark done

Chef’s Tips

• Ninety seconds a side. Past pink it is ruined.
• Soak in milk for the bitterness, then dry it properly.
• Give the onions the full fifteen minutes.

Pairing Suggestions

• Mashed potato
• Buttered cabbage
• A pint of mild

Storage & Reheating

Best immediately. The gravy keeps refrigerated 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.