Calf’s Liver and Bacon.
Wash a fresh liver well, and, when quite ready to cook it, cut into long, narrow slices. Dip each in flour highly seasoned with pepper and salt. Melt a tablespoonful of good dripping in a saucepan; lay in the liver, the slices fitting neatly to one another; strew with sliced onion, and cover entirely with very thin slices of fat salt pork, or bacon. Fit a close top on the saucepan; cook very slowly, never allowing it to bubble, for one hour. The liver should be steamed, not stewed, much less fried. When very tender, take it out and lay upon a dish. Add a tablespoonful of tomato sauce to the gravy, thicken with browned flour wet with water; boil once, and pour over the liver.