Liver And Onions

• 2 lb. calves liver
• 2 large onions
• salt and pepper to taste
• 1 lemon
• 1 c. flour
• Crisco (as needed)

1. Rinse liver and place on waxed paper.
2. Squeeze lemon juice on both sides of each piece of liver.
3. Sprinkle both sides of liver with salt and pepper.
4. Dredge liver in a mixture of flour and salt and pepper placed in a brown paper sack.
5. Quickly brown both sides of liver in a frypan of hot Crisco.
6. Remove liver from frypan and place on a plate or other container.
7. Set aside.
8. Slice onions and gently saute until translucent and a golden color.
9. In very large saucepan or Dutch oven pan, place a layer of liver.
10. Sprinkle with flour and a layer of onions.
11. Repeat until all liver and onions have been placed in pan.
12. Add 2 or 3 cups of water and place pan over medium heat.
13. Cook 15 minutes.
14. Add more flour and water. Cook another 30 minutes.
15. Liver should be tender and in a nice thick brown gravy.

calves liver, onions, salt, lemon, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346882 (may not work)