3 tbsp. bacon drippings, butter or shortening
3 lg. onions, peeled & sliced
1 lb. calves livers
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper

Heat the fat or drippings in a large frying pan and saute the sliced onions until they are tender and yellow, approximately 5 to 10 minutes. Remove from pan and keep hot. Have the liver sliced in uniformly thick slices, 1/2 inch or slightly less. Cut into small serving piece and dip into flour. Place in the fat and brown on both sides, about 3 minutes each. Place the onions back into pan with the liver. Add a little water then cover and steam all together for several minutes. Place on a platter then sprinkle with the salt and pepper.