Sautéed Calves' Liver With Bacon

Recipe from

Oxmoor House


1 1/2 pounds thinly sliced calves' liver
Salt and pepper to taste
1/2 cup all-purpose flour
12 slices bacon
1 medium onion, thinly sliced
Fresh parsley sprigs


Sprinkle liver with salt and pepper; dredge in flour, and set aside.

Cook bacon in a heavy skillet until crisp; remove bacon, reserving 2 tablespoons pan drippings in skillet. Drain bacon on paper towels; set aside.

Cook liver in pan drippings over medium heat until browned on both sides; top with onion slices. Cover and simmer 20 minutes or until liver is no longer pink.

Transfer liver and onion slices to a warm serving platter; garnish with reserved bacon and parsley sprigs. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984