Calf’s Liver and Bacon

So simple to cook, but many people and restaurants manage to get it wrong. Here’s how to do it.

First of all the calf’s liver: it tends to vary quite a lot in colour, some being paler than others. This has no significance where cooking is concerned. All liver should be fresh and clean-looking and have little or no smell. It should be firm: cut away any parts which are spongelike in texture. Inferior livers will need soaking in milk to remove excess blood. The liver should be sliced