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Calf Liver with Bacon and Onions
Melissa Hart

Calf Liver with Bacon and Onions

Liver and onions was on every serious diner menu because it cooked fast and cost less than steak. Soak the liver in milk, brown it briefly and stop at 160°F; overcooking creates the mineral-flavored shoe leather people remember. Bacon and properly browned onions do the rest.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs sliced calf liver
  • 2 cups whole milk
  • 8 slices bacon
  • 2 large yellow onions thinly sliced
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp unsalted butter

Method
 

  1. Cover the liver with the milk and refrigerate it for 30 minutes, then drain and pat it completely dry.
  2. Cook the bacon in a large skillet over medium heat until crisp, transfer it to a plate and leave 2 tablespoons fat in the pan.
  3. Cook the onions in the bacon fat for 12 minutes until deep golden and soft, then move them to the bacon plate.
  4. Mix the flour, salt and pepper, dredge the liver lightly and shake off the excess.
  5. Melt the butter in the skillet and cook the liver for 2 to 3 minutes per side until browned and 160°F; serve with the onions and bacon.