Liver and Bacon

1. Fry the bacon until crisp, then set aside.

2. Brown the onions in the remaining fat until golden.

3. Sprinkle with 1 tablespoon of flour, pour in the beef stock and cook a thick onion gravy, seasoned with sage.

4. Cut the liver into strips and dust with flour.

5. Fry in the butter over high heat for 2-3 minutes until pink.

6. Salt only at the end so the liver stays tender.

7. Serve the liver with the onion gravy and the crispy bacon.

Tip: Do not overcook the liver, or it becomes tough.