2 tb All purpose flour
1/4 ts Pepper
1 pn Salt
1 lb Calves liver sliced thin
1    Onion sliced into rings
1/2 c  Raisins
2 tb Brandy
1 tb Cider vinegar

On sheet of wax paper, combine flour, pepper and salt. Dredge liver in
flour mixture. In large non-stick skillet, over medium heat, cook bacon
until crisp. Remove to paper towel to drain; crumble when cool. To
drippings in pan, add liver and saute, in batches, if necessary, until
golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep
warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in
raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour
over liver.