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By Craig Claiborne
Sauté the garlic in the bacon fat in a skillet for two or three minutes. Add the liver slices and cook quickly over high heat for about one and one-half minutes on each side. Remove to a warm platter.
Add the Worcestershire, lemon juice, parsley and brown sauce to the skillet. Swirl around and bring to a boil. Pour over the liver. Garnish with bacon slices.
© 1966 Craig Claiborne estate. All rights reserved.