Slice liver on an angle and halve. In a large baking dish, soak liver in milk, covered, in the refrigerator for at least 2 hours but no more than 24 hours.
Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet.
Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper.
Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium-rare. Serve liver topped with cream sauce. Sprinkle with parsley.
<www. Marthastewart. Com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net"
Per serving: 401 Calories (kcal); 20g Total Fat; (45% calories from fat); 15g Protein; 40g Carbohydrate; 46mg Cholesterol; 393mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates