LIVER AND ONIONS

SERVES 4

I guess liver is an acquired taste, but I remember always liking it, especially with lots of onions and some bacon. I prefer beef liver to calves liver, but you can certainly use either. Don't forget to look at the variation below. It is very good. If you don't have bacon grease on hand, just fry about 4 slices of bacon until crisp. Use the drippings to fry the onions and liver. Use the bacon as garnish. For a lighter dish, substitute olive oil. I would miss the bacon flavor, but it's still good.

INGREDIENTS

2 tablespoons bacon grease

2 large onions, thinly sliced

1 pound beef liver slices

All-purpose flour

Salt and pepper to taste

Additional grease or oil, if needed

Heat the bacon grease in a large skillet over medium-high heat. Add the onions; reduce heat to medium and cook until lightly browned, about 15 to 20 minutes. Remove from pan. Lightly coat the liver with flour; sprinkle with salt and pepper. Add more grease or oil to the pan if needed and heat over medium-high heat. Add the liver and fry until brown and cooked through, about 5 minutes per side. (Overcooking can ruin liver. Some people like it slightly pink inside. I prefer it when all of the pink is gone.) Return the onions to the pan to reheat. Place the liver on individual serving dishes, topped with onions.

Variation: Add some green pepper strips when cooking the onions. When they are nearly done, add some tomato wedges.

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