Two or three times a year I invite around 15 friends over for liver and onions. I make about 8lb of liver, lots of bacon, and about 5lb yellow onions. I serve with boiled red potatos and boiled carrots.
If I can get it I use veal liver. If it is not available I use beef liver. If I use beef liver I soak it for a few hours or overnight in milk. I use a flour coating that has a bit of cornmeal and red hot pepper in the flour along with the salt a pepper. while I am working on the liver I boil up red potatos.
Fry up the bacon and onions and remove them to a bowl then use the bacon grease to saute the liver. As I cook the liver I transfer it to my big lazagna pan. When all the liver is cooked I top it with the bacon and onions and then I put about a cup of the potato water into the pan and seal it up with foil. I keep it in the oven on very low until the guests arrive. There is usually enough for people to take some home for the next days lunch. Really great liver and onions depends on the quality of the liver and the bacon.
This method works for me every time. Pam
