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Liver, Bacon & Onions
Calves’ liver flashed in the pan — never stewed — with crisp bacon, melting onions and proper gravy. The dish that converts liver sceptics, if it’s cooked right.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Victorian
Ingredients
- 400g calves’ or lambs’ liver, sliced 1cm thick
- 6 rashers streaky bacon
- 2 onions, thinly sliced
- 25g butter; 1 tbsp oil
- 1 tbsp flour, seasoned
- 300ml beef stock; 1 tsp Worcestershire sauce
- Creamy mash, to serve
Method
- Fry the bacon until crisp; set aside. Soften the onions in the fat with the butter for 12 minutes until golden.
- Add the flour to the onions, cook 1 minute, then add the stock and Worcestershire sauce; simmer into a light gravy.
- Dust the liver with seasoned flour. In a separate screaming-hot pan, sear it in oil for 90 seconds per side — pink inside is correct.
- Return the bacon to the onion gravy, warm through, and spoon over the liver with a mountain of mash.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.