Recipe: Liver and Bacon Hash and Calf's Liver with Apples and Onions

LIVER AND BACON HASH

butter
cooked calf's liver, chopped
onion, finely chopped
bacon (uncooked), chopped
salt and pepper

Heat butter for frying hash in a skillet.

Mix all ingredients together well and season to taste with salt and pepper.

Fry mixture in skillet until browned.

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CALF'S LIVER WITH APPLES AND ONIONS
Source: Gourmet Magazine; October 1990
Servings: 4 or 5

5 slices bacon
3 medium-size onions, sliced
1/2 teaspoon dry thyme leaves
1/8 teaspoon ground cinnamon
2 large Golden Delicious apples, cored and thinly sliced
1 1/2 pounds calf's liver, cut into 1/2-inch slices, membrane removed
All-purpose flour
3 tablespoons butter or margarine
Salt and pepper

In a 10- to 12-inch frying pan, cook bacon over low heat until crisp; lift out and drain on paper towels.

To pan, add anions, thyme, and cinnamon. Cover and cook on medium heat for 5 minutes. Uncover and cook, stirring occasionally, over medium heat until onions are limp, about 10 minutes.

Add apples and stir often until onions are pale gold, about 20 minutes more. (If made ahead, set aside, then reheat to continue.) Transfer to a warm platter and keep hot. Rinse and dry pan.

Coat liver slices with flour, then shake off excess. Set pan on medium-high heat and add butter; when melted and sizzling, add liver without crowding. Cook liver until surfaces are browned but centers are still slightly pink (cut to test), about 15 seconds per side. Transfer liver, as cooked, to platter with onions. Salt and pepper to taste; top with bacon.