Recently mom and dad admitted to me that they don’t like liver that much; they made it as often as they did because (back then, before hormone-fed beef) it was good for us kids. I have been begging them for two years to make it again and they finally did tonight. “I’m sure this will be a popular one for the website,” laughed my dad. And you know what? It was good. Really good. Much better than I remember it being as a kid, and without all that ketchup. Two important points to remember when making liver, first, use the most organic, free-range, antibiotic, hormone-free calves liver you can. As full of vitamins and nutrients that liver is, it also collects the bad stuff, so get beef that is as free of chemicals as you can. Second, use calves liver, veal liver, or baby beef liver, not regular beef liver which is just too strong.

Liver and Onions Recipe

Yield: Serves 4.

Ingredients 1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced ½ to 1 cup of flour, seasoned with Salt, pepper, paprika, dry mustard to taste 3 teaspoons bacon fat 2 yellow onions, sliced thin

Method

1 Dredge the calves liver in seasoned flour. Set aside.

2 Heat a large cast iron skillet on medium high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish.

3 Add a couple more teaspoons of bacon fat to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides.

Serve with sautéed onions (and ketchup!) .

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