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Broiled Liver and Bacon

As broiling in most cases is wasteful, the liver and bacon are generally fried together, but the dish is somewhat spoiled by this method. The best plan is to fry the well-trimmed slices of bacon, and after having washed and sliced the liver not too thick, say a third of an inch, dry it thoroughly on a cloth, flour it and dip into the bacon fat in the fryingpan and broil over a clear fire, adding pepper and salt while cooking. When done, lay each slice on a dish with a piece of bacon on each piece of liver.