| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
servings |
INGREDIENTS
| 8 |
sl |
Bacon; (about 1/3 pound) |
| 1 |
lg |
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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