Ingredients
1 pound thinly sliced calves' liver
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 medium onions, thinly sliced
1/4 cup bacon drippings
1 cup water
Method
Sources
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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Sprinkle liver with salt and pepper; dredge in flour. Set aside. Saute onions in hot bacon drippings in a large skillet until tender. Remove onions, reserving bacon drippings in skillet. Cook liver in drippings over medium heat until browned on both sides; top with onion slices. Add water. Cover; simmer 20 minutes or until liver is no longer pink. Transfer liver and onion slices to a warm serving platter; pour pan liquid over top. Serve immediately.