Liver and Onions

INGREDIENTS:

• 1¼ lb calves liver (be sure to use calves or veal liver, not mature beef 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

METHOD:

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.