Calf's liver and bacon

Calf's liver and bacon is a savoury dish containing veal (calf's liver) and pork (bacon). It is found in British recipes from the eighteenth century and has become popular in anglophone countries, though less so in French and Italian cuisine. Most modern recipes differ from those of 1733 and 1780 in specifying that the bacon is fried first and the liver is then sautéed in the bacon fat before the two ingredients are combined and served. In a nineteenth-century American variant the liver and bacon are baked in an oven and served with a cream sauce.

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