Hazel'S Liver And Onions - cooking recipe

Ingredients

beef liver (1 slice for each serving)
1 medium onion (for each serving)
bacon drippings
1 tsp. salt
1 1/2 to 2 c. water

Preparation

Place peeled and sliced onion in saucepan with salt and water. Bring to a boil and cook slowly until onion is almost done.
Use skillet large enough for liver to lay flat.
Slowly heat bacon grease in skillet while preparing liver.
Place slices of liver in plastic bag.
Lay flat and lightly chop liver with edge of saucer. Turn.
Chop other side to tenderize.
Remove from plastic. Dredge liver lightly in flour, salt and pepper.
When grease is heated to a sizzle, place liver in skillet.
Brown on both sides quickly.
Dip onion onto liver slices with a slotted spoon.
(Save onion broth for gravy.)
Cook onion and liver for several minutes on each side, meantime mixing well, browning onion slightly. Remove liver to warm platter.
Spoon onion onto liver.
Keep warm.