Calf Liver Bag
These thin, delicately flavored liver slices are a real favorite!
Each bag contains 4 individually wrapped slices.
SERVING SIZE:1 slice
SERVINGS PER CONTAINER:4
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||35|
Vitamin A 380%. Vitamin C 2%. Calcium 0%. Iron 30%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
HOW TO PREPARE
If frozen, thaw before cooking, then proceed as follows:
Remove liver slices from packaging. Melt 1 tablespoon of butter in a skillet over medium heat. In a shallow dish, season 1 cup all-purpose flour with salt and pepper to taste and then coat the liver slices in the mixture. When butter has melted, turn the heat up to medium high and place the coated liver slices in the pan. Cook until browned on both sides; turning once during cooking.
Crisp Lemon Calf Liver
• 6 slices bacon • ¼ cup all-purpose flour • 2 teaspoons dried dill weed • salt • pepper • ½ pound calf liver, cut into bite size pieces • 3 tablespoons butter • 2 tablespoons fresh lemon juice • 1 tablespoon fresh chopped parsley
Heat skillet over medium heat. Add bacon and cook until crisp, drain on paper towel and crumble. Combine flour, dill, salt and pepper in a shallow plate. Coat liver in flour mixture and add to skillet. Cook over high heat until crisp on the outside but still moist inside (about 4-6 minutes). Remove liver and discard fat from skillet but do not scrape the pan. Melt butter over medium heat and add lemon juice, parsley and crumbled bacon. Put liver back in the pan to ensure it is hot.