Ingredients. - Two pounds of sheep's liver. One pound of bacon. One dessertspoonful of flour. One small onion.

Time required, about half an hour.

To Cook Liver and Bacon:

1. Take one pound of bacon, put it on a board, and cut it in thin slices.

2. Cut the rind off each slice of bacon.

3. Put these slices of bacon into a frying-pan.

4. Put the frying-pan on the fire, to fry the bacon; it will take about ten minutes.

N. B. - If the bacon is not very fat, put a small piece of dripping in the frying-pan with it.

5. Turn it when one side is fried.

6. Now take a sheep's liver (it will weigh about two pounds), put it on a board, and cut it in slices.

7. Put about two tablespoonfuls of flour on a plate.

8. Dip the slices of liver into the flour, and flour them well on both sides.

9. When the bacon is fried, take it out of the frying-pan and put it on a warm dish.

10. Stand the dish near the fire, to keep warm.

11. Put the slices of liver in the frying-pan, a few at a time, as they must not be on the top of each other.

N. B. - If the flavor of onion is liked, a small onion, peeled and cut in slices, might be fried with the liver.

12. The liver will take about a quarter of an hour to fry.

13. Watch it occasionally, and turn it once.

14. To see when the liver is sufficiently cooked, cut a slice; the inside should be of a brownish color.

15. When the liver is all cooked, place it on the dish with the bacon.

16. Put a dessertspoonful of flour in a cup, and mix it into a smooth paste with nearly a gill of water.

17. Pour the flour and water into the frying-pan, and stir it until it boils and thickens.

18. Pour this sauce over the liver and bacon.