Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 176
CALF’S LIVER AND BACON
ОглавлениеCook the bacon first, skim out, and put the slices of liver, dredged with flour and seasoned with salt, into the hot fat. Cook very quickly.
Cook the bacon first, skim out, and put the slices of liver, dredged with flour and seasoned with salt, into the hot fat. Cook very quickly.
