Braised Liver with Bacon (Watroba Duszona z Wedzonka) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 slices bacon | 4 tablespoons bacon fat | 1-1/2 pounds calf's liver, cut into 1/2-inch slices |
| 1 cup milk | 1/2 cup flour | salt and pepper to taste |
| 1 | Fry (do not broil) the bacon until it is crisp. Reserve the bacon fat and crumble the bacon into bits. Allow the liver to soak in milk for 3 hours. Remove any membranes. (Snip out the veins with kitchen scissors.) DRedge the liver slices in the seasoned flour and brown quickly on both sides in the bacon fat. Liver should not be overcooked; 5 to 10 minutes is sufficient. Liver should be pink on the inside. Sprinkle bacon bits over the liver before servings |