Cut thin slices, pepper and salt them, dip in a little milk in a saucer (not to wash the seasoning away) then in cracker meal in which a little flour has been mixed. To make it a better color the liver had better be dipped twice giving it a double breading, otherwise it comes out dark. Drop into a frying pan of hot drippings or lard, and fry. Serve either plain or with a slice of broiled bacon.