- 12 oz (350g) calves' liver
- 8 thick bacon slices, preferably maple cured
- 1 tbsp olive oil
- 2 tbsp butter
- 4 shallots, thinly sliced
- 2/3 cup dry vermouth
- 1 tsp Dijon mustard
- Dash of Worcestershire sauce (optional)
- Salt and freshly ground black pepper
- Cut the liver and the bacon into strips about 2in (6cm) long and ½ in (1.5cm) wide.
- Heat 1 tbsp each oil and butter in a large frying pan over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes, or until golden. Transfer to a plate.
- Add the remaining oil and butter to the pan and increase the heat to high. Add the liver and bacon and cook for 3-4 minutes, until the liver is seared and slightly pink inside.
- Return the shallots to the pan. Pour in the vermouth, and boil, scraping up any browned bits in the pan with a wooden spoon, for 1–2 minutes.
- Reduce the heat to medium-low and stir in the mustard and the Worcestershire sauce (if using). Season with salt and pepper and serve at once.
- Variation
- Lamb's Liver and Bacon
- Use the same quantity of lamb's liver. Add a dash of Tabasco sauce for an extra touch of spice.