Brandied liver and onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All purpose flour |
| ¼ | teaspoon | Pepper |
| 1 | pinch | Salt |
| 1 | pounds | Calves liver sliced thin |
| 1 | Onion sliced into rings | |
| ½ | cup | Raisins |
| 2 | tablespoons | Brandy |
| 1 | tablespoon | Cider vinegar |
Directions
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 1½ 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 Submitted By GAIL SHIPP On 08-25-95