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1/1 Photo of Veal Liver With Onions & Bacon
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.
Units: US | Metric
Serving Size: 1 (56 g)
Servings Per Recipe: 4
The following items or measurements are not included: