Calves’ liver with bacon

1. Season slices of calves’ liver with salt & pepper then coat in flour, shaking them to remove any excess.

2. Fry then drain two thin slices of bacon for each slice of liver.

3. Cook the liver for approx 10 minutes in the same pan, arrange on a plate, and garnish with bacon and slices of lemon. Keep warm.

4. Make a sauce using the meat juices and an acid like lemon juice or vinegar.

5. Pour over the top and sprinkle with parsley