My dad and I probably enjoyed the organ meats more than anyone else and we did not feel the least bit guilty taking the lion's share. While snacking on chicken livers was fun, real satisfaction came when we actually had Bacon, Liver and Onions for dinner. The smell of the fried bacon mingled with onion was pure olfactory heaven.
Bacon, Liver and Onions is a very easy meal to fix. I like liver well-cooked and I serve the meal with fried potatoes and a green vegetable or a piece of fruit.
(The health benefits of liver are outlined in the following website: http://whfoods.org/ go to the home-page search box and type in the word liver). Because Bacon, Liver and Onions uses the bacon fat as well as the actual bacon, I limit my indulgence of this meal to two times a year.
Bacon, Liver and Onions
2 slices of calves' liver
4 strips of bacon
1 sweet onion, sliced
Salt and Pepper
Heat pan or griddle to med-hot and fry bacon until crisp. Save bacon fat. Remove bacon and drain on paper towels. Add 1-2 T bacon fat to pan or griddle; add onion slices and cook until slightly translucent and tender. Remove and keep warm. Put flour in a dish or pan and season with salt and pepper to taste. Mix evenly. Dredge both sides of liver in seasoned flour. Add 1-2 T bacon fat to pan or griddle and when hot, fry liver until well-browned. Turn liver and fry second side. Add more oil if necessary. Check to see if liver is done by cutting into it. Remove to serving plates and top with onions and bacon.