Sauteed Calf's Liver With Bacon Recipe
- 8 thick slices lean bacon
- 4 slices calf's liver, about 1 1/2 lbs.
- Salt & freshly grnd pepper to taste
- 4 tbsp. flour for dredging
- 2 tbsp. peanut, corn or possibly vegetable oil
- 4 tbsp. butter
- 2 teaspoon Worcestershire sauce
- 2 teaspoon finely minced parsley
- Cook the bacon, turning it as often as necessary, till crisp.
- Drain on a paper towel and keep hot.
- Sprinkle the liver with salt and pepper and dredge it in flour, shaking off the excess.
- Heat the oil in a nonstick skillet large sufficient to hold the slices of liver in one layer.
- When warm, add in the liver.
- Cook over medium-high heat till nicely browned, about 2 min on each side for medium rare.
- Remove the liver to a hot plate and keep hot.
- Pour out the veg.
- oil, wipe out the skillet with a paper towel and add in the butter.
- Cook, shaking the skillet, till the butter starts to brown.
- Add in the Worcestershire sauce.
- Pour the foaming butter mix over the liver, sprinkle with parsley and garnish each serving with 2 slices of crisp bacon.
- Serves 4.
lean bacon, s liver, salt, flour, peanut, butter, worcestershire sauce, parsley
Taken from cookeatshare.com/recipes/sauteed-calf-s-liver-with-bacon-28384 (may not work)