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

1. Cook the bacon, turning it as often as necessary, till crisp.
2. Drain on a paper towel and keep hot.
3. Sprinkle the liver with salt and pepper and dredge it in flour, shaking off the excess.
4. Heat the oil in a nonstick skillet large sufficient to hold the slices of liver in one layer.
5. When warm, add in the liver.
6. Cook over medium-high heat till nicely browned, about 2 min on each side for medium rare.
7. Remove the liver to a hot plate and keep hot.
8. Pour out the veg.
9. oil, wipe out the skillet with a paper towel and add in the butter.
10. Cook, shaking the skillet, till the butter starts to brown.
11. Add in the Worcestershire sauce.
12. Pour the foaming butter mix over the liver, sprinkle with parsley and garnish each serving with 2 slices of crisp bacon.
13. 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)