• 1 lb. sheep’s liver
• ½ lb. bacon rashers
• seasoned flour
• ¾ pt. stock

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 without hardening or overcooking. Remove to the hot dish, placing the bacon neatly on top. Drain off all but about 1 dessertsp. of fat, add about ¾ oz. flour and stir until browned. Add about ¾ pt. stock. Boil and season to taste. Strain round the liver.

Calves’ liver may be used equally well.