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Ingredients
- 8 bacon
- 2 onions mediums, sliced into rings
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound calves liver sliced
- 1 cup red wine vinegar
Method
- Cook bacon in a large skilled until crisp; remove. Crumble and set aside. Add onions to bacon drippings; cook slowly until tender. Remove and set aside.
- In a pie plate, thoroughly combine flour, salt and pepper. Coast liver with seasoned flour. Sauta liver quickly in same skillet over high heat, taking care not to overcook and toughen meat.
- When liver is still pink in center, add wine vinegar; stir gently.
- Remove to serving platter and top with crumbled bacon and onion rings. Spoon wine vinegar glaze over each serving of liver.
