Recipe - Brandied Liver And Onions

2 tablespoon All purpose flour
One fourth teaspoon Pepper
1 pn Salt
1 pound Calves liver cut or sliced up thin
1 Onion cut or sliced up into rings
One half cup Raisins
2 tablespoon Brandy
1 tablespoon Cider vinegar

On sheet of wax paper, combine flour, pepper and salt. Dredge liver in
flour mixture. In large nonstick skillet, over medium heat, cook bacon
until crisp. Remove to paper towel to drain; crumble when cool. To
drippings in pan, add liver and saute, in batches, if necessary, until
golden brown, about 1 One half minutes per side. Remove to serving platter; keep
warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in
raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour
over liver.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini