Calf's Liver with Bacon and Onions

1. 1

   Soak liver in milk in a bowl 20 minutes.

2. 2

   While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp.

3. 3

   Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.

4. 4

   Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes.

5. 5

   Transfer onions to a bowl and add bacon.

6. 6

   Keep warm, covered.

7. 7

   Pat liver dry and discard milk.

8. 8

   Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

9. 9

   Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then saute liver, turning over once, until browned but still pink inside, about 4 minutes total.

10. 10

    Serve liver topped with onions and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.