Veal Liver With Onions & Bacon

1. 1

   Drain and rinse liver in cold water of all blood.

2. 2

   Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.

3. 3

   Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.

4. 4

   Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.

5. 5

   Put flour in a sealable bag or container.

6. 6

   Dredge the liver, making sure all of it is coated well.

7. 7

   Melt the butter in skillet.

8. 8

   Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.

9. 9

   Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.

10. 10

    Remove to warm plate/platter and top with bacon/onion mixture.

11. 11

    Serve with Recipe #331767 and gravy.

* Per serving · 4 servings · Values may vary.

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