Saturday, April 25, 2009


yields eight servings

4 slices bacon, chopped
21/2 pounds beef liver
No. 2 can small white onions and liquid
1 carrot, grated
1 teaspoon salt
1/4 teaspoon pepper
dash ground allspice
2 cups red wine
1 teaspoon cornstarch
2 tablespoons chopped parsley

Heat oven to 325° F. (slow). Fry bacon bits until crisp; set aside. Cut liver in 2-inch strips and brown in bacon fat, adding drained onions when partially browned.
Transfer to a 3-quart casserole; sprinkle with carrot and seasonings and pour in wine and onion liquid. Cover and cook in 325° F. oven for 1 1/4 hours or until tender. Thicken liquid with cornstarch, mixed to a paste with 1/4 cup water, if desired. Sprinkle with bacon bits and parsley.

bacon recipe courtesy of:

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