• 1 package of sliced calves liver
• 1 cup milk
• 8 slices bacon
• 3 medium onions -- sliced 1/4" thick
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Soak liver in milk in a bowl 20 minutes.
2. While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp.
3. Transfer bacon to paper towel.
4. Cook onions in same pan with salt and pepper to taste over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes.
5. Transfer onions to a bowl, crumble bacon and add to onions.
6. Keep warm, covered.
7. Drain milk from liver and discard.
8. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
9. Add liver to skillet and heat over moderately high heat until hot but not smoking, then sauté, turning over once, until browned but still pink inside, about 4 minutes total.
10. Serve liver topped with onions and bacon.
11. You may choose to serve with rice or mashed potatoes.
12. Gravy:
13. Add several tablespoons of the left over flour to remaining oil and brown.
14. Add water or milk and cook until desired thickness.
15. Add salt and pepper to taste.
16. Note: I get calf liver from the grocery store frozen food section.
17. It has been sliced, deveined, and is very thin.

This is a dish I did not like when I was a kid, but now I love it.