5 med. onions, sliced
3 tbsp. fat
1 lb. thinly sliced beef liver
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
3/4 c. water

Cook onions in 1 tablespoon hot fat until golden brown; remove. Cut away membranes and large tubes from liver. Dredge with flour, salt and pepper, mixed together. Fry in remaining 2 tablespoons hot fat until browned on both sides. Add onions and water; cover and simmer for 1/2 hour or until liver is tender. Add more water, if necessary, to prevent sticking.