Brandied Liver & Onions

Directions

On sheet of wax paper, combine flour, pepper and salt.

Dredge liver in flour mixture.

In large non-stick skillet, over medium heat, cook bacon until crisp.

Remove to paper towel to drain; crumble when cool.

To drippings in pan, add liver and sauté, in batches, if necessary, until golden brown, about 1½ 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.