• 2 chicken livers
• 3 rashers bacon
• 6 fingers hot buttered toast
• black pepper
• cayenne
• paprika

Wash, dry and cut each liver into three. Remove the rind from the bacon and cut each rasher in half. Wrap each piece of liver in bacon and fry or grill for 2 or 3 minutes. Serve one roll on each finger of toast. Sprinkle with fresh black pepper and a little paprika and cayenne. Serve very hot.