Place the liver slices in a bowl with lemon juice and enough water to cover them.
1 lb beef liver, Juice of 1 lemon
Place in the refrigerator to marinate for 2 to 4 hours.
Heat a large skillet over medium heat and cook the bacon pieces for about 5 minutes, until it barely starts to crisp up.
¼ lb bacon
Remove the bacon from the skillet and set aside.
Add the onions to the hot skillet and cook for about 6 minutes, until soft. Set aside.
2 onions
Add enough cooking fat to the skillet with the rendered bacon fat to obtain a total of about ⅓ cup fat.
Lard or other cooking fat
Drain and pat dry the liver slices.
Add the liver to the hot skillet and cook on one side for about 2 minutes.
Turn the slices over, add back the onions and bacon as well as the minced garlic and cook for an additional 2 minutes.
8 cloves garlic