For lunch today, I heated up some bacon fat in a black iron skillet and then cooked a sliced onion to a nice golden-brown and then fried four ounces of calf-liver for about a minute and a half per side. The smell was delicious and the liver and onions were very tasty.
I put about four ounces of raw liver aside to try as catfish bait. I still have half a pound left. I will have some more for dinner and then freeze the remainder.
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