Liver 'n' Onions

     Ask most people if they like calf's liver and you get a very adamant denial. Pop and I, however, belong to the small minority who actually enjoy the meat. Coated with lightly seasoned flour and sauteed alongside some sliced onions in a little bacon grease, the liver becomes delectably tender with crispy edges. We like the slices served exactly as my mother did, with buttery mashed potatoes and corn. Obviously this is a fat and calorie laden meal - what we call a weekend meal because Monday through Friday our dinners consist of much lighter fare - therefore because it's an entree we don't have often, it's very much anticipated.