Liver & Onions & Bacon
Trim any blood vessels from your liver and slice it into approximately three or four equal portions. Set aside.
In a large skillet, fry the bacon strips over medium-high heat until crispy. Remove the bacon to an oven-safe pan and put in the oven (set low) to keep it warm. Reserve a tablespoon or two of bacon fat (put it in a separate dish) and add a tablespoon or two of butter to the frying pan. Turn the heat down to medium and add your onions to the pan. Stir the onions as they caramelize, being careful to not let them burn. (This should take ~20-30 minutes)
After the onions have caramelized, put them in a bowl and cover with foil. Put them in the oven with the bacon to keep warm.
In a small bowl, mix a few tablespoons of potato starch with a good pinch of salt and some fresh black pepper. Sprinkle a thin coat of this on the slices of liver. (Be sure to coat both sides)
Give your pan a quick wipe down and turn the heat back up to medium-high. Add the bacon fat along with a couple tbsp of butter to the pan. When the oil is hot enough to make a drop of water sputter, add the liver slices and fry for approximately two minutes before turning. Fry for another two minutes and then remove the liver from the pan.
Plate each slice of liver with a generous portion of caramelized onions and crumbled bacon.