Ingredients
4 slice bacon
3 tbsp. all-purpose flour
4 slice calf's liver
1/4 tsp. salt
chopped fresh parsley
1 small lemon
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
Record your recipes and experiments — organized cooking journal
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In 12-inch skillet, cook bacon over medium-high heat until browned. With slotted spoon, transfer bacon to paper towels to drain; keep warm. Place flour on waxed paper. Coat liver with flour, shaking off excess. Discard all but 1 tablespoon bacon drippings from skillet. Add liver slices to hot drippings in skillet and cook over medium-high heat until crisp and browned but slightly pink inside, 1 1/2 to 2 minutes per side. (Dont overcook, or liver will be tough.) Sprinkle with salt. Place liver and bacon on warm platter; sprinkle with parsley and serve with lemon wedges. Makes 4 main-dish servings. Nutritional information is based on one serving.