* 900g (2 lb) liver (calf or lambs liver)
* 900g (2 lb) bacon
* pepper and salt, to taste
* a small piece of butter
* flour
* 2 tablespoons lemon-juice
* 150ml (¼ pint) water

===Method===
* Cut the liver in thin slices, and cut as many slices of bacon as there are of liver
* fry the bacon first, and put that on a hot dish before the fire.
* Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging it with a little flour.
* Turn the liver occasionally to prevent its burning, and when done lay it round the dish with a piece of bacon between each.
* Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish.

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