• 1 lb. sheep’s liver
• ½ lb. bacon rashers
• seasoned flour

Remove the rind and rust from the bacon. Wash the liver in cold water and remove any tubes or blood vessels. Dry the liver and, if necessary, cut in slices ½ in.—¾ in. thick. Dip each slice of liver in seasoned flour. Fry the slices of bacon and remove to a hot dish and keep hot until required. Fry the liver in the fat from the bacon lightly and quickly so that it is browned on both sides witho