Ingredients Jump to Instructions ↓

  1. 1 1/4 lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced

  2. 1/2 to 1 cup of flour, seasoned with Salt, pepper, paprika, dry mustard to taste

  3. 3 teaspoons bacon fat

  4. 2 yellow onions, sliced thin

Instructions Jump to Ingredients ↑

  1. Method 1 Dredge the calves liver in seasoned flour. Set aside.

  2. Heat a large cast iron skillet on medium high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish.

  3. Add a couple more teaspoons of bacon fat to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides. Serve with sautéed onions (and ketchup!) . Serves four.


Send feedback