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Calf's Liver & Bacon

  • Calf's liver
  • 1 lb bacon
  • Pepper
  • Salt
  • Flour
Slice the liver a quarter of an inch thick. Pour hot water over it and let it remain for a few minutes to clear the blood. Drain the water and dry.

Take the bacon and have the same number of thin slices as you have of liver. Fry the bacon to a nice crisp. Take it out and keep it hot.

Season the liver with pepper and salt. Dredge it in flour. Fry the liver in the same pan. Lay it in the hot bacon fat and fry it to a nice brown color.

Serve the fried liver with a slice of bacon on top of each slice.
Submitted by Tess M Jul 13, 2009
15 min 30 min 45 min

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