| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 1 | Servings | |
INGREDIENTS
| 2 | tb | All purpose flour |
| 1/4 | ts | Pepper |
| 1 | pn | Salt |
| 1 | lb | Calves liver sliced thin |
| 1 | Onion sliced into rings | |
| 1/2 | c | Raisins |
| 2 | tb | Brandy |
| 1 | tb | Cider vinegar |
INSTRUCTIONS
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, until golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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