Title: Brandied Liver and Onions
Categories: Meat Main
Yield: 1 Servings
| 2 | tb | All purpose flour |
| 1/4 | ts | Pepper |
| 1 | pn | Salt |
| 1 | lb | Calves liver sliced thin |
| 1 | | Onion sliced into rings |
| 1/2 | c | Raisins |
| 2 | tb | Brandy |
| 1 | tb | Cider vinegar |
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in
flour mixture. In large non-stick skillet, over medium heat, cook bacon
until crisp. Remove to paper towel to drain; crumble when cool. To
drippings in pan, add liver and saute, in batches, if necessary, until
golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep
warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in
raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour
over liver. ... from a file of Carl Berger