Liver and Onions

Photo: flickr user Salim Virji

Ingredients

8 slc bacon

2 mediums onions sliced into rings

1/4 cup flour

3/4 teaspoon salt

1/4 teaspoon pepper

1 pound calves liver sliced

cup red wine vinegar

Preparation

Cook bacon in a large skilled until crisp; remove. Crumble and set aside. Add onions to bacon drippings; cook slowly until tender. Remove and set aside.

In a pie plate, thoroughly combine flour, salt and pepper. Coast liver with seasoned flour. Sauta liver quickly in same skillet over high heat, taking care not to overcook and toughen meat.

When liver is still pink in center, add wine vinegar; stir gently.

Remove to serving platter and top with crumbled bacon and onion rings. Spoon wine vinegar glaze over each serving of liver.