Mom's liver amd onions

Buy Calf Liver about one pound for three people

 go to an AG Market, or a market where they have a meat counter where all the meat is not wrapped and packaged. If you can only find baby beef liver smell it. It should smell fresh and feel firm. If it is soft do not buy it, if it smells funny do not buy it. Some meat markets will order a liver for you.

Wash it real good under cool running water. Slice it into one inch slices and run your fingers thru all the veins you can and clean out all the old blood you can under cool water.  Cut the slices into one inch cubes and dredge in salt and pepper and flour The easiest way to do this is in a plastic bag mix the salt, pepper and flour  in the bag throw the liver pieces in and shake.

You will need a heavy cast iron pot. I like a dutch oven. Put in about 2 to 3 table spoons of oil in the pot and heat it. Put the liver pieces in a few at a time and fry on high heat. Brown all of them. Do them in batches if you have a lot. Stir them do not burn them. Turn the heat off. Now in the same pot, do not clean it, pan fry some bacon.4 pieces for one pound of liver and more for more. If you like bacon you may add more after you have cooked your first batch. Only fry the bacon about one or two minuets. Not crisp. Take the bacon out and pile all the liver in the pot, shake it to level the pile and put the bacon on top. Now the secret. Big beautiful yellow onions 4 or 5. Slice them thick,  half inch slices. cover the liver and bacon with at least 2 inches of onion slices. Use more onions if you have to the secret is 2 inches. Put a good tight cover on the pot. This steams the liver with sweet onion and bacon flavors. When the onions are tender the liver will not stay pierced on a fork,  those tender morsels will win some hearts. Yum. If your cover - lid is not tight put a brick on it.