Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 251

Cut the bacon thin and the slices of liver into pieces of the same length and width. Run a wooden skewer or stout straw through each piece of liver and, alternately, through a slice of the bacon. Proceed in this way until each slice of bacon is fastened to a slice of liver, and each skewer is full. Lay on a broiler and broil over a clear fire. When done lay the liver and bacon, still skewered together, on a hot platter.