Liver and onions! Calves liver, dredged in seasoned flour, sauteed in bacon fat, with thinly sliced onions.
- 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
1 Dredge the calves liver in seasoned flour. Set aside.
2 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
3 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!).