Ingredients
beef liver
12 slices of fat bacon
butter
1 tablespoonful of flour
1 cup of sweet milk or water
salt, pepper
Preparation
Have beef liver cut in slices about one inch thick; quickly rinse and wipe dry. Remove the thin skin on the edge and cut out all the small, tough fibres.
Fry bacon in a pan until crisp and brown. Take from the pan on a warm platter and place in oven.
Put the pieces of liver, well dredged with flour, into the pan containing the hot bacon fat, also a little butter, and fry slowly until well done, but not hard and dry. Turn frequently and season with salt and pepper.
Take the liver from the pan, add one tablespoonful of flour to the fat remaining in the pan, stir until smooth and brown, then add milk or water, stir a few minutes until it thickens and season with salt and pepper.
Should the liver be a little overdone, put it in the pan with the gravy, cover and let stand where it will just simmer a few minutes, then turn all on a hot platter and serve the bacon on a separate dish.
