Use calf liver (sometimes called "baby beef liver.")
If you can only get beef liver, rinse it and soak it in milk in the fridge all day long before you cook it.
- milk
- side bacon
- oil if needed
- calf's liver or beef liver
- 6 onions, peeled and sliced
- salt and pepper to taste
Rinse liver from the package.
Using a knife, loosen any membrane and peel it off; trim any blood vessels.
Put liver in a shallow bowl and pour milk over to cover.
Refrigerate calf's liver in milk 30 minutes, longer for tougher beef liver (see above.)
Meanwhile, in a big skillet, cook at least four slices of bacon till crisp but not burnt.
Remove bacon, set aside.
Sautee 6 sliced onions in remaining bacon grease until golden and soft.
Remove onions with a slotted spoon.
Drain milk from the dish of liver and discard milk.
Heat pan of remaining bacon fat (add a tbsp. of oil if there isn't enough) on medium high.
Add only as many liver slices as will fit easily in the pan.
Cook till bottom is brown and blood rises to the top, then turn pieces over. (Cook a few minutes each side, till liver is just slightly pink inside--overcooked liver is tough.)
Keep warm while you cook any remaining pieces.
Serve with bacon and cooked onions.
Season with salt and pepper to taste.
