Liver and Ba­con

(Serves 2)

The Victoria Standard - - Classifieds / Food -

2 thick slices ba­con, cut into ½ inch pieces ¼ cup lard or beef drip­pings 2 onions, thinly-sliced 2 slices of calf’s liver, ½ inch thick (about 4oz each) Flour 1 Tbls Sherry vine­gar 1Tbls fresh sage, chopped Salt and pep­per

Heat oven to 200F.

Grill onion and ba­con in half the fat un­til lightly browned. Add salt and pep­per to taste. Stir in sage.

Flour liver, and sea­son. Grill with re­main­ing fat, turn­ing af­ter 1 min. Con­tinue grilling for 30 secs. Re­move from pan.

Add vine­gar to pan, and scrape down. Pour this over the liver, onions, and ba­con; and serve with a rekin­dling of lost dreams.

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