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Calf's Liver and Bacon

Cut the bacon in very thin slices, place them in a hot frying-pan, and turn constantly until all are crisp; then take them up and keep hot. Cut the liver one-fourth of an inch thick, wash it in cold water, and dry on a napkin. Place the frying-pan where the heat will not be so great as when the bacon was cooked, and fry the liver ten minutes, turning it frequently. Place the liver in the center of the platter, with the bacon around it as a garnish. Stir a tablespoon of flour into the hot fat in the pan and stir until brown. Set the pan back and gradually add enough boiling water to make the gravy. Season with pepper and salt, and pour the gravy over the liver and bacon. Slow cooking spoils bacon, and rapid cooking hardens and toughens liver.