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
1/3 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
1/3 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
1/4 cup flour
3 Tbsp of a combination of bacon fat and butter
water
1 clove garlic, minced
1 scallion, minced
1/4 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
1/4 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 tart, add a teaspoon or so of sugar at a time
until it suits you.

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