Yield: 4 Servings
|½ cup||Bacon, diced|
|1||To 2 large onions, sliced|
|1 pounds||Beef liver, thinly sliced|
|Salt & freshly ground pepper|
|3 tablespoons||Freshly ground parsley|
|½ cup||Dry breadcrumbs|
Melt one tablespoon butter in a large skillet. Add bacon pieces and cook over medium heat until soft. Remove with slotted spoon and set aside. Add onion to pan and cook until soft. Remove to a buttered 4 cup baking dish. Trim liver and cut into serving size pieces. Add to skillet and brown, 1-2 minutes on each side.
Arrange liver over onions, season well with salt, pepper and thyme and add buttermilk. Toss breadcrumbs with remaining butter, bacon bits and parsley and sprinkle over top. Bake in preheated 350øF oven covered for 15 minutes. Remove covering and continue baking until liver is tender and top is lightly browned. Serve over hot buttered rice. Yield 4 servings. Typed in MMFormat by cjhartlin@...
Source: Ontario Milk Board Cookbook.