MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Liver, Bacon & Onions
 Categories: Beef, Pork, Offal, Dairy
      Yield: 4 Servings
 
      2 lb Beef liver
      2 c  Flour
           Salt
      1 ts Pepper
      2 c  Milk *
    1/2 lb Bacon
      2 lg Onions
      2 tb Oil
      2 tb Corn flour
      1 pn Basil
      1 pn Thyme
 
  Cut liver into desired thinness. Soak liver in milk for a day in
  the refrigerator. *
  
  Fry bacon and onions in the oil and set aside. Dredge liver through
  the flour, salt, and pepper mix. Fry liver in a heavy skillet until
  slightly pink in the middle (medium). Remove liver and set aside.
  
  Mix cornflour and cold water and pour into skillet while off the
  heat and make gravy in the normal manner, adding basil plus thyme.
  Add liver, bacon, and onions to the gravy and simmer for
  15 minutes.
  
  Serve.
  
  * I often omit this step - especially if using calve's or
    yearling's liver.
 
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