Calf's Liver and Bacon

Ingredients

• 2-3 lb liver
• bacon
• pepper and salt to taste
• a small piece of butter
• flour
• 2 tablespoonful lemon-juice
• 1/4 pint water

Instructions

1. Cut the liver in thin slices, and cut as many slices of bacon as there are of liver;
2. fry the bacon first, and put that on a hot dish before the fire.
3. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour.
4. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each.
5. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the _middle_ of the dish.
6. It may be garnished with slices of cut lemon, or forcemeat balls.