| Liver and Onions with Bacon 1 lb. beef liver 1/2 lb. sliced bacon 1 lg. onion, sliced into rings 1 cup flour 1/2 tsp. salt 1/4 tsp. pepper In a large, heavy skillet, fry the bacon. Set aside on a paper towled lined plate. In the drippings, add the onions and cook until lightly browned. Set aside with the bacon. In a shallow bowl, mix the flour, salt and pepper. Dredge each piece of liver in the flour and fry in the bacon drippings, turning once, until browned. They only take a couple of minutes on each side. Don't overcook. A little pink in the center is the desired result. Transfer to a serving plate and top with the bacon and onions. |
