INGREDIENTS:
1¼ lb calves liver, thinly sliced
½ to 1 cup of flour, seasoned with
Salt, pepper, paprika, dry mustard to taste
3 teaspoons bacon fat
2 yellow onions, sliced thin
½ to 1 cup of flour, seasoned with
Salt, pepper, paprika, dry mustard to taste
3 teaspoons bacon fat
2 yellow onions, sliced thin
DIRECTIONS:
1.Dredge the calves liver in seasoned flour. Set aside.
2.Heat a large cast-iron skillet over medium-high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish.
3.Add a couple more teaspoons of bacon fat to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides. Serve with sautéed onions.
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