Liver and Bacon

Instructions

1. Cut the liver in 1/2 inch slices, soak it in cold water for 20 minutes, drain, dry and roll in flour.
2. Have the pan very hot.
3. Put in the bacon, thinly sliced, turn it until brown and transfer to a hot platter.
4. Fry liver quickly in the hot fat, turning often.
5. When done, pour off all but 1 or 2 tablespoons of fat, dredge in flour until it is absorbed and stir until brown.
6. Add hot water, gradually, to make a smooth gravy, season and boil 1 minute.
7. Serve separately.