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Calf's Liver with Bacon & Onions

Source of Recipe


Gourmet, November 2003






List of Ingredients



• 1 lb. calf's liver (1/2-inch thick), cut into 4 pieces
  
• 1 cup whole milk
  
• 8 bacon slices, halved crosswise
  
• 3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
  
• 1/2 cup all-purpose flour
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  






Instructions



1. Soak liver in milk in a bowl 20 minutes.
   
   
2. While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2-1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
   
   
3. Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
   
   
4. Pat liver dry and discard milk. Stir together flour, salt and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
   
   
5. Add 1-1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
   
   Makes 4 servings.
   
   ---------------------------
   
   If desired, serve with:
   
   MASHED SWEET POTATOES WITH SAGE BUTTER
   
   1-1/2 lbs. sweet potatoes (2 large), peeled and cut into 1/2-inch pieces
   1/2 tsp salt
   3 Tbsp unsalted butter, softened
   2 tsp chopped fresh sage
   
   Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher. Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter. (Makes 4 servings.)
   
   -- Gourmet, November 2003