Pioneer
Liver and Bacon
Wartime economy on a cast-iron pan
Offal was not a choice during wartime — it was the sensible thing. Calf's liver was prized in 1941 Moncton kitchens for being cheap, fast, and genuinely nourishing. The 1941 IODE cookbook's version is braised with streaky bacon and onions until the liver is just cooked through — anything past that and you've lost it.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1 lb calf's liver, sliced ½ inch thick
- 4 slices streaky bacon
- 2 medium onions, thinly sliced
- ½ cup flour seasoned with salt and pepper
- 1 cup beef broth or water
- 1 tsp Worcestershire sauce
- Salt and pepper
- Fresh parsley for garnish
Instructions
- Cook bacon in a heavy pan over medium heat until crisp. Remove and set aside, leaving the fat in the pan.
- Cook onions in the bacon fat over medium-low heat, stirring occasionally, until soft and golden — about 15 minutes. Remove and set aside.
- Dredge liver slices in seasoned flour, shaking off excess.
- Raise heat to medium-high. Brown liver quickly in the same pan — about 2 minutes per side. The centre should still be faintly pink.
- Return onions to the pan. Add broth and Worcestershire, scraping up any browned bits. Simmer 2–3 minutes until the sauce reduces slightly.
- Serve liver topped with onions, sauce, and crumbled bacon. Garnish with parsley.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Do not overcook the liver — it should be tender and just cooked through. Overcooked liver becomes grainy and bitter.