Calf's Liver with Bacon and Onions
['"1 lb calfs liver (1/2 inch thick), cut into 4 pieces", 1 cup whole milk', '8 bacon slices, halved crosswise', '3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices', '1/2 cup all-purpose flour', '1 teaspoon salt', '1/2 teaspoon black pepper']
Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
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