3 cups cooked rice
1/2 pound bacon
1 pound beef or calves’ liver
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onions
2 tablespoons chopped parsley
1 cup sour cream

Pan fry bacon; drain on paper towels and keep warm in a very slow oven (250°). Reserve 2 tablespoons bacon drippings in pan. Cut liver in 3/4-inch strips and dust with flour, mixed with salt and pepper. Sauté onion, parsley and liver in bacon drippings, turning strips to brown on all sides. Do not overcook. Liver should be pink in the center. Add sour cream and heat (do not let boil). Serve on bed of steamed rice garnished with bacon strips.

Servers 4
Preparation time: 35 min
Approximate calories per serving (including rice)… 495

Suggested Menu:
Fresh Spinach Salad
Liver in Sour Cream Sauce
Sweet and Sour Beets
Orange Sherbet

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.