Liver with Bacon and Onions

Bacon and onions are naturals for pairing with liver. Jane likes to serve hers with grilled grapefruit on the side - the acid of the grapefruit helps to cut the richness of the liver.

Beef liver
Milk
Strips of bacon (optional)
Large sweet onions, sliced in rings
Flour
Salt & pepper
Butter or bacon grease for frying

Soak the liver in enough milk to cover for an hour or so. Mix enough flour to coat the liver with a little salt and pepper. Set aside.

Fry the bacon in a large skillet. When crisp drain on paper towels. Remove some of the bacon grease so you have just 2 - 3 Tbsp left in the pan. Add the onion rings to the bacon grease and fry until done. Remove the onions and keep warm.

Add more butter or bacon grease if needed to the skillet. Remove the liver from the milk and coat the liver completely with the flour mixture. Fry until browned on both sides. The liver should be a little pink inside; do not overcook or it can be tough. Add the onions to the pan to reheat if necessary. Serve with the onions piled on top of the liver. Top with strips of bacon.

Serve with mashed potaotes with chives and butter and a steamed leafy green vegetable such as spinach or Swiss chard drizzled with vinegar. The acid of the vinegar is a nice contrast to the rich liver.

Another alternative is to serve the liver with Beer Battered Onion Rings instead of the fried onions.