Veal Liver With Onions & Bacon - cooking recipe

Ingredients

1 lb veal liver, sliced (thaw, if frozen)
6 slices bacon, thick sliced preferred
1 medium Spanish onion, sliced
1 cup flour, for dredging
Lawry's Seasoned Salt
1/4 cup butter, NOT margarine

Preparation

Drain and rinse liver in cold water of all blood.
Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
Put flour in a sealable bag or container.
Dredge the liver, making sure all of it is coated well.
Melt the butter in skillet.
Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
Remove to warm plate/platter and top with bacon/onion mixture.
Serve with Recipe #331767 and gravy.