4 serving size slices of beef liver
Salt and pepper to taste
Flour for dredging
1 egg beaten with 1/4 cup milk
1/2 c. fine dry bread crumbs
8 strips bacon
1 large onion, sliced 1/4" thick
Lawry's Seasoned Salt, to taste

Spray with Pam or generously butter a shallow baking pan. Salt and pepper the liver slices then dredge lightly with flour. Dip floured slices in egg and milk mixture, then in bread crumbs. Lay liver close together in pan and cover with bacon. Bake in 350°F oven until bacon is crisp and brown, about 30 minutes.

For onions, melt about 2 tablespoons shortening in skillet, add sliced onions and cook until translucent. During cooking, add seasoned salt and mix well.

Serve with liver.

Serves 4.