Home › The Waldorf Kitchen › Broiled Calf's Liver with Bacon

Broiled Calf's Liver with Bacon

Take a white and tender calf's liver weighing about a pound and a half, pare and trim off the hard portions, cut it into six slices of equal size and put them on a dish. Season with one tablespoonful of salt, one teaspoonful of pepper and one tablespoonful of sweet oil; mix well together. Broil for a few minutes on each side, arrange the slices on a hot dish and decorate with six thin, crisp slices of broiled bacon. Spread over the whole one gill of maitre d'hotel butter, and serve very hot.