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LIVER, FRIED (another way)

Take one pound of fresh liver, and a few rashers of bacon. Cut the liver into neat slices, a quarter of an inch thick, and dip each slice in a mixture made of one table-spoonful of flour, one tea-spoonful of salt, and one of pepper. Cover the bottom of the frying-pan with some clear dripping, about a quarter of an inch in depth. Place the pan on the fire, and when the dripping ceases hissing, put in the liver and bacon. The bacon will be done first; remove it, and in five minutes turn the liver. When the latter is done enough, dish it with the bacon, and serve very hot. A little sauce may be made as in the last recipe. Time, a quarter of an hour. Probable cost, 1s. 2d. Sufficient for two or three persons.