Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.
aper towels.
Coat the liver in 4 tbsp of flour
n high heat. Cook the liver quickly until browned on both
Cook onion on a heated oiled grill pan until lightly browned. Sprinkle onion with sugar and vinegar. Turn constantly until onion is caramelized. Transfer onion to medium bowl and cover to keep warm.
Meanwhile, boil, steam or microwave potato until tender, drain. Toss with oil in a large bowl. Cook potato on heated oiled grill pan until lightly browned. Keep warm.
Cook liver on heated oiled grill pan until browned both sides and just cooked through. Serve liver with onion and potato.
0 mins.
Dredge the liver in the seasoned flour. Heat
Crisp bacon slices (microwave if you have one).
Dredge liver in flour, salt and pepper.
Place oil, 3 tablespoons butter, chopped bacon and garlic in skillet.
Add sliced onions and cook until medium brown.
Add liver slices, sage and cook 2 minutes on each side.
Remove liver; add wine, 2 tablespoons butter and parsley to make sauce.
Stir and cook 1 minute longer.
Place onion sauce over the liver and top with crisp bacon slices.
arge resealable plastic bag. Place calves' liver in bag one slice at
fry bacon in frying pan until crisp, remove to paper towels.
add onions, saute until brown, remove.
lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.
In a large cast iron skillet (which has been sprayed with PAM), put on low heat and add:
tomato juice, bell pepper, sliced onion, celery, garlic powder, pepper.
Raise heat (to high).
Bring liquid ingredients to a strong simmer and add calves liver.
Cover pan and cook for 5 minutes.
Uncover and turn over and poach for another 3 minutes.
Serve liver, with liquid, over rice.
Delicious even to those who don't like liver!
Yield:
4 servings.
Melt half the butter in a frying pan.
Fry the onion rings and apple slices until they are light brown.
Season with salt and pepper.
Set aside and keep hot.
Dust the liver slices with flour.
Fry them in the remaining butter, allowing approximately 2 minutes on each side.
Do not overcook.
Serve the liver slices garnished with the apples and onions.
Cut calves' liver in thin ribbon like strips.
Put the oil in a heavy skillet and saute the sliced onion and wheat germ.
When the onion and wheat germ turn golden brown, add strips of liver. Saute for 3 minutes; sprinkle with salt.
Cover skillet for 1 minute before removing from the frying pan.
Yield: Serves 4.
Note:
Use medium thick slices of calves liver.
Dust the liver and avocado slices with flour
Melt butter in a large skillet over medium heat. Stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. Remove from skillet with a slotted spoon; set aside.
In the same skillet, cook liver over medium heat until brown on both sides. Add sherry, rosemary, basil, and sauteed onion and mushrooms. Top each liver piece with a strip of cheese.
Cover and simmer 10 minutes.
ll simmer.
Meanwhile, cut liver into small pieces, about the
hallow dish. Season. Toss the liver in the flour to coat
Rinse liver and place on waxed paper.<
ish with onions.
Season liver with salt and pepper and
Simmer calves liver in water to cover for 25 minutes or until done.
Put through finest blade of food chopper or chop in blender.
Add salad oil, finely chopped onion, lemon juice and Worcestershire sauce.
Mix thoroughly.
Place in lightly oiled mold.
Cover and chill.
Before serving, garnish with finely chopped hard-boiled egg.
Fry bacon and drain on paper towels.
Fry onion slices (rings) in bacon drippings.
Set aside.
Fry liver dipped in flour to coat.
Brown on each side.
Put in casserole dish; add onion and crumbled bacon on top.
Mix 1 can of tomato sauce with 1/2 can of water.
Add fennel seed and salt and pepper.
Pour over liver mixture.
Bake in a 350\u00b0 oven for 20 to 25 minutes.
Sauce is very good on mashed potatoes.