Wash the liver in tepid salt water, remove any skin and tubes and cut the liver in slices. Place in a deep baking-tin or dish. Lay the rashers of bacon on top and add enough stock or water to half cover the liver. Bake gently for 1½–2 hr., basting well and dredging frequently with seasoned flour. Dish neatly and strain the gravy round. Garnish with parsley.