I haven’t cooked this in years.
For those who cook Liver, Onion and Bacon.
Guide me through the steps of how you prep and cook yours?
I don’t know how my wife cooks it but I do know it’s my favourite meal.
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Can you ask her how she does it WB, then post it please, no pressure though,
I fancy making mine a different way.
No way Pauline…she might think I’m going to have a go at it myself 
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Ok,WB…
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Pig is not allowed in my house, although I do enjoy other meats cooked up with onions, but only if said onions are caramelised first on the griddle hot plate.
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what about lamb’s liver LD have you tried that? without the bacon I mean.
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We just coat the liver in seasoned flour then fry it off with the bacon and onions.
Drooling now 
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Oh yes, all other non porcine offal is on my menu. I like kidneys cooked with onions to accompany my eggs 
. If bacon was all that was available, I would not starve. I was raised without pig meat and it became permenately off my menu as an adult. I suppose it’s what I’m used to really.
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I soak the liver in milk first. Can’t remember why though. I don’t make it with bacon though, just onions. Coat in flour, fry with caramelised onions and mash potatoes.
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Coat Lambs Liver in flour, fry for only about 2/3 mins. Take it out, fry onions and bacon until done, re put liver back in, add Beef Stock, salt & pepper until comes nice and thick.
Served with Mash potatoes.
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We always use lamb’s liver as we think the flavour is more delicate. Doesn’t need soaking in milk either.
I season some plain flour, slice the liver and dip in the flour. I slice a nice big onion and fry it lightly then add the liver. Brown it off a bit then make a gravy however you like yours and simmer until cooked through.
Every so often I make Italian style liver which is lush. Use loads of tomatoes and add cream at the end.
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I ring “The Pantry @ Corrimal” and they deliver it. One of their $5 meals
Haven’t had a liver, other than chicken’s, in about 20 years.
Nice fried really fast, charred, not boiled in juice, then added to your onion gravy, with a splash of red wine.
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I made my liver onions and bacon, it was so yummy, it’s the gravy that makes it, I made it with red onions, fried the liver ,onions,bacon,coated the liver in seasoned flour, I also add bovril as stock, the flour from the liver makes the gravy thicker…cooked in the oven around an hour, served with mashed potatoes, cream added to potatoes plus butter, and peas.
I could eat that again, yum,yum.