Saturday, September 28, 2013


calf's livers grilled with bacon and sage on skewers

serves four

1 lb. calf's liver
6 slices bacon, cut in 2-inch pieces
fresh sage leaves
1/3 cup butter
1 medium onion, chopped
salt and pepper

Slice the liver into 2-inch long pieces, 1/4 inch thick. Thread on small metal or wooden skewers, alternating with pieces of bacon and a sage leaf. Melt the butter in a large heavy skillet. Add onion and brown for 3 minutes, then add the skewered liver. Saute until brown on each side, for about 3-4 minutes. Season with salt and pepper and serve immediately. If fresh sage is not available, 1/2 teaspoon dried sage may be added to the butter.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

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