Maggie (Kanz) Kees
Remove the skin and membrane from 1# calves liver. Cut it into 1/3” slices. Dredge them with seasoned flour. Saute them until done, a matter of 2 or 3 minutes in a very little hot bacon drippings or melted butter. The pan may be rubbed with a cut clove of garlic, or you may flavor the liver when cooked with grated lemon rind and juice.
Remove the liver to a hot platter. You may rinse the skillet with 3 Tbls of dry red wine and use this for sauce.
If you wish to serve onions with sautéed liver, sauté them, keep them hot, cook liver as directed on one side, turn it heap the onions on the cooked side, and continue to cook the liver until done. If you wish to serve bacon, sauté it first and keep it hot.
4 servings
My mother thought liver was really good for you. She went through a stage where she cooked and served it for breakfast. Her favorite way to serve it was with bacon and onions, usually with squash on the side.