8 (1/2-inch) slices calves liver
1 quart boiling water
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
4 garlic cloves, finely mashed
Salt and pepper
Flour, as needed
Bacon grease or vegetable oil
Place liver in a large bowl and pour boiling water over them. Allow liver to blanch. When grayish in color, remove from hot water and remove skin from edges of slices. Marinate in a mixture of vinegar, Worcestershire, garlic, salt and pepper for at least 30 minutes.
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Remove liver from marinade and roll in flour. Brown in hot fat, then reduce heat and cook over low heat for 10 minutes. Avoid overcooking. Turn once only.
Serve with fried onions and crisp bacon slices, with pickled serrano peppers on the side.
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