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 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.

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 (and ketchup!).

Serves four.