Liver and bacon

• 450 g (1 lb) lambs’ liver or (even better) calves’ liver in 4 slices 2 cm (½ in) thick
• 4 large rashers or

Trim the edges of the liver to remove the fine membrane round it - this shrinks in cooking and makes the liver curl up. If you want to take the trouble it can be peeled off like a skin without wasting any meat. Cut the rinds off the bacon (but not the fat). Heat the butter in a large frying pan and fry the bacon until the fat loses its transparent look. Push the bacon to the side of the pan.