This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
I wonder why liver is always associated with bacon in this country ? Is the bacon supposed to make it " tasty "? I often think that the lack of sufficient seasoning—the parsimonious use of salt and pepper—is what drives English cooks into an excessive use of bacon. Here are some recipes for cooking liver without the inevitable bacon.
Calves' liver, onions, 1 glass of red wine, butter, 1 bay leaf, a bouquet of mixed herbs, salt and pepper.
Slice the onions, and fry them in hot butter. When they are beginning to brown, add the liver, cut up in small dice, the herbs and bay leaf, and season with salt and pepper. And lastly, a few minutes before serving, add 1 glass of red wine.