Veal liver and bacon
Veal liver and bacon from The Jolly Tanner's Public House in Staplefield, West Sussex, England served with mashed potatoes, red cabbage, carrots, and onion gravy
Alternative namesCalf's liver and bacon
Place of originScotland, England, France, United States
Serving temperatureHot or cold
Main ingredientsliver, bacon
Food energy
(per serving)
233[1] kcal
Other information23 g protein, 10 g carbohydrate, 11 g total fat (4 g saturated fat), 358 mg cholesterol, 331 mg sodium[1]

Veal liver and bacon is a dish containing veal liver and bacon.

History

Cookbook authors such as Xavier Raskin (1922) have suggested that the dish was French in origin.[2] It appears in American cookbooks as early as 1857,[3] and in Scotland as early as 1862.[4]

For many years, liver was quite inexpensive in the United States, as many Americans were not interested in it. As Americans became more cosmopolitan in their tastes, they learned to appreciate new dishes. This trend, combined with the discovery of the nutritive value of iron-rich liver, caused an increase in demand for, and the price of, liver.[5] While the "simple"[6] and "homely"[7] dish is found frequently in cookbooks that feature inexpensive foods, such as the 1898 Practical Cookery Manual of Plain and Middle Class Recipes,[8] it is also featured in The White House Cookbook by Hugo Ziemann, who was a White House steward.[9]

For some restaurants, liver and bacon was a signature dish: in 1925, the Homestead Room in St. Petersburg, Florida, took out a full-page ad praising its calf's liver and bacon.[10] In 2004, the American Good Housekeeping cookbook referred to the dish as "classic",[1] a status reinforced by its occurrence in such famous cookbooks as Isabella Beeton's Mrs Beeton's Book of Household Management[11] and Christian Isobel Johnstone's The Cook and Housewife's Manual.[4]

Preparation

Slices of bacon are fried and slices of veal liver (often covered in flour) are sauteed in the rendered fat. The bacon and slices of liver are placed in a dish and covered with a gravy[12] made with the fond.[2][3] Many recipes call for the liver to be scalded first.[13][14]

It is imperative that the dish be served quickly, as the liver ought to be eaten when hot and tender.[15] Besides at dinner or supper (Mrs Beeton suggests it aux fines herbes as an entree in a copious meal[16]), one finds calf's liver and bacon as a breakfast meat also,[17][18] for instance in the Sherwood hotel in Florida, 1903.[19]

References

  1. 1 2 3 Westmoreland, Susan (2004). The Good Housekeeping Cookbook. Hearst Books. p. 189. ISBN 978-1-58816-398-1.
  2. 1 2 Raskin, Xavier (1922). The French chef in private American families: a book of recipes. Rand McNally & company. p. 326.
  3. 1 2 Hale, Sara Josepha Buell (1857). Mrs. Hale's new cook book: A practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children. T.B. Peterson. p. 159.
  4. 1 2 Johnstone, Christian Isobel (1862). The Cook and Housewife's Manual. p. 120.
  5. ↑ Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking. The Bobbs-Merrill Company, Indianapolis, 1975, p. 499.
  6. ↑ "Perfect Ambience for Simple Fare that Matches Decor". Edinburgh Evening News. 2006-07-28.
  7. ↑ "Ladies' Gossip: Home Interests". Otago Witness. 1895-07-11. p. 47. Retrieved 2009-12-03.
  8. ↑ Senn, Charles Herman (1898). Practical cookery manual of plain and middle class recipes. p. 57.
  9. ↑ Gillette, Fanny Lemira; Hugo Ziemann (1894). The White House cook book: a comprehensive cyclopedia of information for the home. Werner. p. 118.
  10. ↑ Freeman, William C. (1925-03-21). "The Best, and the Best Cooked Calf's Liver and Bacon We Have Had Served to Us..." St. Petersburg Times. Retrieved 2009-12-03.
  11. ↑ Beeton, Isabelle; Nicola Humble (2000). Mrs Beeton's Book of Household Management. Oxford UP. p. 207. ISBN 978-0-19-283345-7.
  12. ↑ Herrick, Christine Terhune (1904). Consolidated library of modern cooking and household recipes, Volume 3. R.J. Bodmer. p. 279.
  13. ↑ Rorer, Sarah Tyson Heston (1912). How to use a chafing dish: by Mrs. S. T. Rorer. Arnold. pp. 89–90.
  14. ↑ Hill, Janet McKenzie (1902). Practical cooking and serving: a complete manual of how to select, prepare, and serve food. Doubleday, Page & company. p. 151.
  15. ↑ Mario, Thomas (1978). Quantity Cooking. Avi. p. 124. ISBN 978-0-87055-497-1.
  16. ↑ Freedman, Paul H. (2007). Food: the history of taste. U of California P. p. 16. ISBN 978-0-520-25476-3.
  17. ↑ Green, Oliver (1905). What to have for breakfast. G.P. Putnam's Sons. p. 81.
  18. ↑ L., Major (1887). Breakfasts, luncheons, and ball suppers. Chapman and Hall. pp. 7, 12, 15, 13, 111.
  19. ↑ Whitehead, Jessup (1903). The steward's handbook and guide to party catering. J. Whitehead & Co. pp. 70, 362.
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