Soak calf’s liver overnight in milk. Drain, remove sinew and skin, thinly slice on an angle about 5mm thick, then place on a plate and refrigerate until required.
Heat oil in a non-stick frying pan over medium heat, add bacon and onion, stir occasionally until golden (20-30 minutes), set aside and keep warm.
Place seasoned flour in a bowl. Heat a separate large frying pan over high heat, add 30gm butter, cook until foaming. Coat calf’s liver in seasoned flour, shake off excess, then fry half, turning once, until golden (1-2 minutes each side). Drain on absorbent paper and add to pan with bacon and onion. Repeat with another 30gm butter and remaining liver.
Add remaining butter to pan, cook until foaming, add sage, stir until crisp (1-2 minutes), then transfer sage butter to a bowl. Deglaze pan with brandy, add veal glace, stir to combine, spoon over liver with sage butter and serve hot.
Note Veal glace, a reduced veal stock, is available from select butchers and delicatessens.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.