CookEat Recipe
Devilled Calf Liver with Bacon
Broiled calf-liver slices with a thin mustard and Worcestershire butter coating and crisp bacon.
Method
Steps
Step 1
Mix the half ounce butter, two saltspoons English mustard powder, one teaspoon white-wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne and one commercially pasteurized egg-yolk equivalent thoroughly in a clean bowl. Keep cold until use.
Step 2
Keep the six thin crosswise-cut raw bacon slices refrigerated until cooking. Arrange on a clean broiler and broil over moderate heat for about two minutes on each side, continuing until fully cooked and crisp. Keep briefly hot.
Step 3
Use six fresh professionally trimmed calf-liver slices a third of an inch thick. Mix the one tablespoon refined sunflower oil, separate one teaspoon salt and half a teaspoon white pepper on a plate and repeatedly turn the slices in it. Broil for about three minutes on each side.
Step 4
Spread a thin layer of the complete devilled butter over both sides of each liver slice, using a clean portioning utensil. Return to the broiler for about two minutes on each side, continuing until every thickest liver centre reaches 75°C for thirty seconds. Transfer with clean utensils to a hot dish, put one crisp bacon slice on each and serve promptly. Discard coating mixture that has touched incompletely cooked liver.
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