5 slices bacon
3 c. boiling water
1 lb. beef liver
2 1/2 c. sliced onions
Seasoned flour
1 c. flour
1 tsp. salt
1/4 tsp. pepper

Fry bacon until crisp in skillet, then drain on paper towel, leaving bacon fat in skillet. Pour 3 cups boiling water over liver, drain and dry. Dredge with seasoned flour and saute in hot bacon fat until lightly browned on all sides. Lay on greased 1 1/2 quart casserole and cover with onions. Sprinkle with salt and pepper and add 1/2 cup hot water. Crumble crisp bacon on top. Cover and bake in 350 degree oven for 40 minutes.