Liver and Onions

1 pound of liver, rinsed
1 lemon
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1 tablespoon of  flour
2 strips of bacon
1 tablespoon of flour
3/4 cup of water
1 tablespoon of Worcestershire sauce
1/2 teaspoon of thyme
1 sliced onion

Squeeze juice from 1 lemon onto liver. Turn, baste with juice, and drain juice off liver. Season meat with salt, pepper, and garlic powder. Dredge liver in 1 tablespoon flour. Cook bacon in frying pan; pour off all but 1 tablespoon bacon grease. Leave bacon in pan and cook liver in same pan, 2 minutes each side. Move meat to one side of pan and pour off all but 1 teaspoon oil. Reduce heat to low. Add 1 tablespoon flour and oil drippings. Add water, Worcestershire, and thyme. Add 1 sliced onion on top of meat, cover, and simmer 15 to 20 minutes. 

Liver and Onions

1 pound of beef liver
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
2 strips of  bacon
1 tablespoon of  Worcestershire sauce
1 sliced onion
1/2 teaspoon of pepper
1 tablespoon of flour
3/4 cup of water
1/2 teaspoon of thyme
Parsley
Sliced red tomato
1/2 lemon
Rice or potatoes

Rinse liver with cool water; drain. Squeeze lemon over it and drain again. Season with salt, pepper and garlic powder. Dredge with flour. Brown 2 strips of bacon and add liver. Heat on medium 2 minutes, turning frequently. Cook until red color disappears. Pour off excess grease, reserving 1 teaspoon. Reduce heat to low and push meat to one side. Add flour and mix with drippings. Add water, Worcestershire sauce and thyme. Move meat back to center of pan and add one sliced onion on top to smother. Bring to boil, cover, reduce heat and let simmer for 15 to 20 minutes. Garnish with parsley and sliced tomatoes. Serve with rice or mashed potatoes.