Baked Liver
1 calf's liver-3 lbs or
3 lbs of beef liver
3 tablespoons bacon fat, or bacon drippings
2 or 3 onions - preferrably middle size and white
1 pinch of Salt or to taste
1 pinch of black ground pepper, or to taste
4-6 slices of bacon
1pint of fresh sweet milk
2 eggs
Wash, trim and skin liver. Soak the skinned liver in the milk, diluted with the cold water for 2 - 4 hours. Slice the liver into the slices of about one cm to half inch. Do not forget to soak the liver in the milk- otherwise, it will be very tough and rough. Sprinkle the liver well with salt, roll each slice of liver in the well beaten eggs and then dip it into the flour- coat each slice well with the flour. Put the layer of the liver into deep iron skillet and place and lard in teaspoonful- half a teaspoon of the lard on each slice, and add the layer of stripes of bacon over the top of the layer of the liver.
Prepare your fat before you lay the layer of the liver into your baking pan this way:
Melt the fat in the pan and add into the pan the onions- sliced in rings- each ring- about half inch width. This is done in a separate skillet- your onions should become slightly transparent- when they start to caramelise, turn off the heat.
Put the fat or drippings into the pan, and when hot, add the slices of liver and brown quickly on all sides. Fry on the very high flame- and shortly, just to brown your liver from both sides.
Then layer the liver into your deep skillet and add the the layer of the bacon on them.
Add the onions on the top adding a little boiling water- height of the water only about 1/3 of the height of the liver. Watch for the water from time to time.
Bake until tender and well browned in a very moderate oven for 15 mins- simmer gently- may add some milk with water. If you did not slice your liver into pieces and bake the liver as the whole- It will take abou 1/2 to 1 hours. Baste frequently with pan gravy. Half and half or a heavy cream may be used instead of milk, if preferred.
We prefer to slice our liver before baking in the owen, However the liver roasted as the whole- is more traditional way, which we did not love that much- the liver is a very capricious dish- better if you slice it.
If your owen is cyclonic- the slices of liver are getting ready very fast and this takes from 8 to 15 minutes roughly- this you must watch according to your own owen- there is no exact timing- the liver must be crisp and well done, but soft inside, like a medium rare steak, but no blood is allowed.
Of course, you serve the mashed potatoes and the beet salad aside.
This is traditional German way of serving the liver. always served with the beet salad and mashed potatoes. The whole liver baked as the whole is more loved in the state of Iowa. Californians are not that exquisite and prefer the liver cooked faster. The decoration of the liver- on each slice- you add the caramelised onion rings- looks festive and you have your Lutheran great grandparents sending their family recipe to you personally. If needed- to the beaten eggs you add the grinded black pepper- but this may be omitted- depends of your family preferences.
IF YOUR DINNER IS MORE FESTIVE- YOU ELEVATE YOUR BAKED LIVER WITH A NICE SMALL ANCHOUVIE FISH PLACED ON EACH LIVER JUST ON THE TOP- RIGHT BEFORE YOU SERVE YOUR MAIN DISH. HOWEVER ANCHOUVIES ARE USUALLY QUITE SALTY AND THERE YOU SHOULD THINK- YOUR BACON AND YOUR ANCHOUVIE MAY BRING YOU TOO MUCH ACCENT OF THE SALT. IN THIS CASE- YOU SIMMER YOUR LIVER ONLY IN WATER AND OMIT THE MILK- WHEN YOU BAKE THE LIVER IN THE OWEN- THE NUANCES CLASH- THOUGH SOME LIKE THIS NUANCE, ESPECIALLY NAVY FAMILIES AS OUR PORTUGUESE SIDE OF THE FAMILY. ALL DEPENDS ON YOUR WALLET AND THE EVENT- AND FOR THIS PARTICULAR NUANCE- YOU WILL NEED SOME PERSONAL EXPERIENCE- NOT EVERYTHING GOES WELL AT ONCE, AND YOU NEED TO BAKE THE LIVER TWO OR THREE TIMES, BEFORE YOU PRESENT THIS DISH ON THE SPECIAL EVENT- LIKE THANKSGIVING DAY OR CHRISTMAS DAY.