Fried Liver and Bacon

• 1 lb (450 g) lamb liver
• milk, for soaking
• seasoned flour

Trim and cut the liver in very thin slices. Soak in milk for about 1 hour, then drain and pat dry. Dip both sides of each slice in seasoned flour. Trim the bacon rashers and grill until crisp.

Meanwhile, melt the butter in a frying pan over moderate heat. When butter is hot and foaming, add the liver and fry briskly for 4 minutes, turning once, until the liver is browned and still pink