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Ingredients Jump to Instructions ↓

  1. 1 1/4 lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced

  2. to 1 cup of flour, seasoned with

  3. Salt, pepper, paprika, dry mustard to taste

  4. 3 teaspoons bacon fat

  5. 2 yellow onions, sliced thin

Instructions Jump to Ingredients ↑

  1. Dredge the calves liver in seasoned flour. Set aside.

  2. 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. 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.

  4. Serve with sautéed onions (and ketchup!) .

  5. Serves four.

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