Pan Fried Liver and Bacon

  My husband and I really do enjoy good beef liver, and we tried the recipe from the "Good Housekeeping Cookbook "  with success.  When the recipe calls for 4 minutes total time for the liver, that time is about right for the thinly sliced liver I purchased from our meat counter.  We like it because it just tastes good, and takes us back to our childhoods, when it was served because it is both economical and “good for you”.
                        Pan Fried Liver and Bacon
    ¾     pound  calf liver -- or veal liver
    ½     pound  bacon slices
               Seasoning flour
    ¼     cup  flour, all-purpose
    ¾     teaspoon  salt
    ¼     teaspoon  pepper
    ¼     teaspoon  paprika
  2        tablespoons  butter
  2        tablespoons  parsley -- snipped
            lemon juice
On waxed paper, dredge liver slices with seasoned flour. 
In 10" skillet over low heat, cook bacon over low heat, 5-8 minutes, until crisp but not brittle, draining as necessary.
Remove to paper towels, keep warm.
Return 1/4 cup bacon fat to skillet.  Using tongs place liver in skillet; cook quickly, turning once till crisp brown on both sides and medium done, about 4 minutes in all.
Do Not Overcook - it makes liver tough and hard.
When done, remove to hot platter, keep warm.  Add 2 tbsp. butter to skillet, heat slowly until golden brown.  Squeeze a few drops of lemon juice onto each slice; pour butter over, top with 2 tbsp. snipped parsley.  Serve on heated platter with bacon.
For a French touch:  add 1/3 cup white wine to butter, bring to a boil; cook about 2 minutes until half original volume.  Pour over liver, top with parsley,  and serve with bacon.
4 servings

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