INGREDIENTS

INSTRUCTIONS

Slice liver on an angle and halve. In a large baking dish, soak liver
in milk, covered, in the refrigerator for at least 2 hours but no
more than 24 hours.
Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet,
saute bacon over medium-high heat until fat is rendered, about 5
minutes. Remove bacon from skillet.
Drain off almost all the fat, and place skillet over medium heat. Add
onion, and cook until caramelized, about 6 minutes. Add bacon back to
skillet with capers, sage, salt, and pepper.
Deglaze with wine, and cook for 2 minutes, loosening any brown bits
from the bottom of the pan with a spoon. Add stock, and cook until
heated through. Pour in cream, and stir to combine.
Remove liver from milk, dredge liver in flour, and season with salt
and pepper. In a cast-iron skillet, heat olive oil over medium heat.
Cook liver for 3 minutes on each side for medium-rare. Serve liver
topped with cream sauce. Sprinkle with parsley.
Serves 6.
Cuisine: "Italian" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 401 Calories (kcal); 20g Total Fat; (45% calories from
fat); 15g Protein; 40g Carbohydrate; 46mg Cholesterol; 393mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
3
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Michael Romano
Converted by MM_Buster v2.0n.

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