Liver, Bacon and Onions

Cut the liver into 3/4in-2cm thick strips. Soak it in the milk or wine for as long as possible (from 30min to 1 night) in the fridge. In a heavy based frying pan over medium heat, drizzle a little olive oil and fry the bacon until crispy. Set it aside. Slice the onions and add to the same pan, with the bacon fat. Stir fry for about 10min, until softened and golden. Transfer the onions to a serving platter and keep warm. Drain the liver and pat it dry with paper towels. Season the flour with salt and pepper, and use to coat the liver strips. In the same very hot frying pan, melt the butter and fry the liver strips for about 2 min, until golden brown, but still pink in the middle. Serve them over the onions and break the bacon pieces over it.