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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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