"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Liver and Bacon and Onions (Pan fried), by Richard Bailey, is from Dick's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound beef or calves' liver sliced 1/2 to 3/4 inch thick 6 slices bacon (or more) 1 large onion sliced in thin rings 1.2 c. flour for dredging 1 can brown gravy with onions salt and pepper to taste
Wash liver, remove veins and trim. Coat liver in flour and set aside. Fry bacon in large skillet until crisp leaving bacon fat in skillet. Drain bacon and set aside. Lower heat and cook onions in bacon fat until carmelized but not burned. Fry liver in remaining fat (add oil if necessary) about 2 or 3 minutes per side. Liver should still be pink inside but not bloody. Serve on large plates topped with onions and bacon. Heat brown gravy and include a large serving of mashed potatoes. Serve with vegetables and hot rolls.
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