Lily Livered

Not many people like liver.  I love it and, if you follow these dictates, you might like it too.  The process is quite simple and in three steps:

1) Cook some nice bacon until crisp in a large cast-iron frying pan.  Drain on paper towels and wipe out the pan with more paper towels.
2) Saute a thinly sliced onion or two in sufficient butter until golden brown but not burnt.  Salt and pepper and remove to a warm plate. (Optional)
3) It is important to prepare the calf's liver by removing the outside membrane and any large internal veins.  (The calf's liver should be very pale and fresh ... not gamey ... otherwise forget it.  Beef liver is what has ruined most people's taste for this dish.)  Add more butter to the frying pan and a good dollop of peanut oil.  Heat until wisps of smoke appear.  Salt and pepper the liver liberally, lightly flour it, and add to the frying pan.  Sear quickly until you get a brown crust on both sides but the inside is still a little pink.  Remove to a serving dish. Add a little white wine or water to the frying pan to make the au jus. Top with the fried onions and/or the crisp bacon. 

Serve with mashed or escalloped potatoes (see: Escalloped Potatoes) ... topped with the au jus and sided with maybe sauteed Brussels sprouts (see: Brussels Sprouts).  Enjoy!  (And you know it is very good for you too!)