Absolute Best Calves Liver, Served With Onions, Bacon, and Mashed Potatoes

Instructions

1. Gently rinse liver slices under cold water and place in a bowl. Pour in enough milk to cover. Allow to soak for a minimum of two hours. I allow 4-5 hours. (This is an important and critical step so it cannot be ignored!)
2. Melt 2 tbsp. of butter in a skillet over medium heat.
3. Separate the onion rings, I prefer to cut them in half, and saute them in the butter until tender.
4. Remove onions, and melt remaining butter in a skillet.
5. Season the flour with salt and pepper and put in a shallow dish or plate.
6. Drain milk from the liver then coat the liver with the flour mixture.
7. When the butter is melted, raise the heat to medium high and place the liver slices in the skillet. Cook until brown on the bottom, turn and cook on the other side until browned.
8. Lower heat, add onions, and just cook a bit longer. (Try not to over cook. Slightly pink on the inside is ok.)