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Liver and Bacon on Skewers
Get from the butcher half a dozen small wooden skewers, and prepare the
liver and bacon as you did for frying, scalding, dipping the liver in flour,
and taking the rind off the bacon.
Make three slices of toast, cut into strips, and put in the oven to keep
hot.
Cut up both liver and bacon into pieces the size of a fifty-cent piece and
put them on the skewers, first one of the liver and then one of the bacon,
and so on, about six of each.
Put these in the hot frying-pan and turn them over till they are brown. Then
lay one skewer on each strip of toast, and put lemon and parsley around. You
can also put large oysters on the skewers with pieces of bacon, and cook in
the same way.
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