Tuesday, May 8, 2012

Liver and Onions

Just pure and simple from Just Plain Cooking:

Liver and Onions (Memaw's)

1 pound calf liver (thinly sliced)
2 onions (sliced into rings)
4 slices bacon
Salt and pepper to taste
Flour for dredging liver

Fry bacon until crisp in a large skillet. Remove bacon from skillet and drain.

Sauté onions in bacon fat in skillet until golden brown. Remove onions from skillet nd drain. Set aside bacon and onions. Keep warm.

Salt and pepper liver slices. Coat each side thoroughly with flour. Fry in hot bacon and onion fat until brown on each side and no longer red on inside. Serve topped with onion rings and bacon.

Gravy may be made from dredges left in the skillet. Good with mashed potatoes.

(Chicken livers give that special taste to tomorrow's recipe--Dirty Rice.)

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