Put bacon drippings into cast iron skillet and saute onions till clear. Remove onions and set aside.
Add more bacon drippings to pan, dredge liver in seasoned flour and fry on both sides till nicely browned about 3-4 min per side, do not overcook. Remove and set aside.
Add roux and water to skillet to make gravy. Add onions and salt and pepper to taste. Bring to boil to thicken then lower temp while stirring. Adding a pat of butter at the end will make your gravy shine.
Plate with a mound of steamed rice, two slices of liver and ladle gravy over all making sure you get plenty of onions on the plate.
Add more bacon drippings to pan, dredge liver in seasoned flour and fry on both sides till nicely browned about 3-4 min per side, do not overcook. Remove and set aside.
Add roux and water to skillet to make gravy. Add onions and salt and pepper to taste. Bring to boil to thicken then lower temp while stirring. Adding a pat of butter at the end will make your gravy shine.
Plate with a mound of steamed rice, two slices of liver and ladle gravy over all making sure you get plenty of onions on the plate.