Yield: 4

Epicurious

The mashed sweet potatoes with sage butter are a great side dish for calf’s liver. We recommend asking the butcher for the freshest calf liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

• 1lb calf’s liver (½ inch thick), cut into 4 pieces
• 1cup whole milk
• 8bacon slices, halved crosswise
• 3medium onions, halved lengthwise, then cut lengthwise into ¼-inch slices
• ½cup AP flour
• 1tsp salt
• ½tsp black pepper

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2½ TBS fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden-brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1½ TBS reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.