| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
Servings |
INGREDIENTS
| 8 |
|
Bacon, about 1/3 pound |
| 1 |
|
Onion, sliced about 2 |
|
|
cups |
|
|
Four, 1/2-inch-thick |
|
|
slices calf's liver |
|
|
each about 3 |
|
|
ounces |
| 1/2 |
c |
All-purpose flour seasoned |
|
|
with 1 |
|
|
teaspoon freshly ground |
|
|
black pepper |
| 1/4 |
c |
Water |
| 1/2 |
c |
Ketchup |
INSTRUCTIONS
In a large heavy skillet cook bacon over moderate heat until crisp and
transfer with a slotted spoon to paper towels to drain. Pour off half
the fat from skillet into a small bowl and reserve. Add onion to
skillet and cook over moderate heat, stirring, until golden. Transfer
onion with a slotted spoon to a bowl. Rinse and pat dry each piece of
liver. Dredge liver in flour mixture, shaking off excess. Add reserved
fat to skillet and heat over moderately high heat until hot but not
smoking. Saute liver in batches until crisp and browned, about 2
minutes on each side for medium. Transfer liver with a slotted spatula
to a platter and add water and ketchup to skillet, stirring
occasionally and scraping up bits. Simmer sauce, stirring constantly,
1 minute. Serve liver with bacon, onion, and sauce. Serves 3 or 4.
Gourmet January 1995 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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