Liver with Bacon in Sour Cream Gravy We have available three kinds of liver: beef liver from mature animals; baby beef liver from animals up to 12 months old; and calves' liver from animals between one and three months in age. Any kind of liver can be used here, but I prefer calves' liver.

Ingredients 

8 bacon slices

1 large onion, sliced

1 pound calves' liver, thinly sliced

!egg

1/2 cup milk

1/2 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 pint dairy sour cream (1 cup)

Method 

In a large heavy skillet, cook bacon over medium to low heat until crisp. Remove bacon onto a warm serving platter. 

Add onion to skillet. Cook over low heat 10 minutes or until soft but not browned. 

Remove to platter with bacon. Drain liver and pat dry with paper towels. In a shallow dish such as a pie pan, beat egg and milk together until blended. 

Mix flour, salt and pepper in another shallow dish. Dip liver pieces first in egg mixture, then into flour mixture. Increase heat to medium-high. 

Add liver pieces. Brown quickly on both sides, about 5 minutes. Liver cooks quickly and is best when not overdone and dry.

Remove meat to platter with onions and bacon. Add sour cream to skillet; stir to scrape up brownings. 

Pour sauce over liver and serve immediately. Makes 4 servings.