Calf Liver In Bacon Cream Sauce

Total Time: 8 hrs 20 mins Preparation Time: 8 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs calf liver (1/2-inch thick pieces)
• 1 cup milk
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon curry
• 1/2 teaspoon paprika
• 4 slices bacon, cooked until crisp and crumbled
• 3 tablespoons bacon fat (if not enough add butter to make 3 tbsp)
• 1 cup light cream
• 1/4 cup chopped parsley

Recipe

• 1 cut the liver into serving size pieces.
• 2 put in a bowl and pour the milk on top.
• 3 make sure liver is throughly coated then cover with plastic wrap and refrigerate for 4-8 hours.
• 4 cook the bacon until crisp, reserving fat.
• 5 crumble.
• 6 mix the flour, salt, pepper, curry and paprika.
• 7 remove the liver from the milk and roll in the flour mixture until well coated.
• 8 heat the bacon fat/butter in a nonstick frying pan at a medium heat until hot (light brown colour at this point).
• 9 fry the liver in the butter for 5 minutes on each side, lower heat if browning too quickly.
• 10 turn only once.
• 11 remove to platter.
• 12 pour the cream into the frying pan and add the parsley and bacon.
• 13 stir over medium heat until hot and bubbly.
• 14 pour over liver.