Liver with Bacon and Onions Liver with Onions and Apples Sweet and Sour Calves Liver
Liver with Bacon and Onions
8 slices bacon 2 cups sliced onion 12 ounces calves liver
1/2 cup flour salt and pepper garlic powder
2/3 cup beef stock or water 2 Tbsp catsup
Cut each bacon slice into four pieces. Cook bacon until crisp. Drain and reserve bacon fat. Season
flour with garlic powder, salt and pepper to taste. Saute onions in some of the bacon fat until it
turns golden. Set onions aside. Cut liver into convenient sizes. Dredge liver in flour. Cook liver
in bacon fat over moderately high heat until the liver stiffens and is nearly cooked through. The
edges will be a little browned. Remove liver as it it cooked to a platter and keep warm. Mix water
and catsup. Pour into pan and stir to loosen bits and drippings. Spread onions and bacon over liver.
Pour gravy over bacon, onions and liver and serve immediately. Serves 3-4 Adapted from Gourmet
Liver with Onions and Apples
2 Tbsp bacon fat 1 Tbsp butter 1 lb calves liver 2 medium onions, sliced thinly 2 apples, peeled,
cored and sliced thinly
3/3 cup beef stock 1 Tbsp wine vinegar salt and pepper to taste
Heat the bacon fat with the butter. Cut the liver into conveniently sized pieces. Fry in fat until
it is browned on both sides. Remove liver to platter and keep warm. Saute liver and apples in pan
drippings. Add stock, vinegar and seasoning. and simmer 2-3 minutes. Top liver with onions and
apples and pour gravy over the top. Serve immediately.
Dijon Liver
1 lb calves liver
4/4 cup flour 3 Tbsp of a combination of bacon fat and butter water 1 clove garlic, minced 1
scallion, minced
5/4 cup minced parsley 3 Tbsp Dijon mustard 2 cups fresh bread crumbs 3 Tbsp butter
Combine flour with salt and pepper. Dredge liver in flour and fry pieces in bacon fat and/or butter
over high heat. Cook just until the edges are browned and the liver is no longer pink in the middle.
Remove to platter and set aside. Add a tablespoon of water to the pan to deglaze the drippings.
Scrape up the cooked bits and remove from heat. Add garlic, onion, parsley, mustard to the pan and
mix well. Spread this mixture over both sides of liver pieces. Press bread crumbs over liver to
cover. Arrange on a broiler pan. Broil for a few minutes to brown the bread crumbs. Serve
Sweet and Sour Calves Liver
1 lb calves liver 3 Tbsp butter 1 Tbsp bacon fat or oil flour 1 medium onion, sliced thinly
6/4 cup white wine 2 Tbsp wine vinegar 2 Tbsp butter 2 Tbsp flour 1 can condensed beef broth sugar 1
cup sour cream
Dredge the liver in flour seasoned with salt and pepper. Saute in butter and bacon fat until it is
cooked through and browned around the edges. Set aside on warmed platter. Add more butter and 2 Tbsp
flour to the pan and cook the roux. Add beef broth. cook to thicken sauce. Remove from pan and set
aside. Add vinegar and wine to pan with onion. Simmer to cook the onion and reduce the liquid by
half. Return the sauce to the pan and mix together. Add liver back to pan and heat through. Stir in
sour cream. Taste sauce and if it is too [censored], add a teaspoon or so of sugar at a time until it
suits you.
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