Beef or Pork Liver, with Bacon and Onions

Prep Time: 45 minutes
Ready In: 1 hour​

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper
1/2 lb beef or pork liver, sliced thin
1/2 cup flour
Crisco, Butter Flavor All-Vegetable Shortening​

In a 12-inch skillet, cook the bacon slices.
(This should take about 20 minutes.)​

Remove bacon slices from skillet, and set aside,
but DO NOT drain off the bacon grease.​

To the bacon grease in skillet, add the sliced onions;
season with salt and pepper. Cook onion slices over medium
to medium-high heat, for about 15 minutes; stirring often.​

Remove onions from the skillet, and set aside,
but DO NOT drain off any of the bacon grease.​

To the skillet, add a couple tablespoons of Buttered Flavored Crisco.​

In a shallow bowl, add the flour; sprinkle in some of the salt & pepper.
Lightly dust liver in the flour, add to the skillet, and cook liver over
medium heat; until liver is lightly browned on both sides. This doesn't
take very long, (just a few seconds) so watch and turn liver quickly,
so it doesn't burn in the skillet. Remove cooked liver from the skillet,
and set aside on a plate.​

Add the sliced onions back to the skillet. Place liver ontop of the
cooked onions, then top the liver with the bacon slices.​

Cover skillet with a lid; cook the liver, bacon and onions
over low heat (simmer) for exactly 15 minutes.​

Turn off heat; remove the liver, bacon, and onions,
and place on a serving platter or plate to serve.​

Note: You may think the 3 large onions is a bit too much for this recipe,
but it's not. The onions do cook down quite a bit.
​