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.
