Liver and Onions

Name: Liver and Onions
Ingredients: 1 1/4 lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced; 1/2 to 1 cup of flour, seasoned with; Salt, pepper, paprika, dry mustard to taste; 3 teaspoons bacon fat; 2 yellow onions, sliced thin

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1 1/4 lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced1/2 to 1 cup of flour, seasoned withSalt, pepper, paprika, dry mustard to taste3 teaspoons bacon fat2 yellow onions, sliced thin

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Instructions

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Dredge the calves liver in seasoned flour: Set aside. Sauté the onions: Heat a large cast iron skillet on 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 Fry the liver slices: 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 (and ketchup!).

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