One pound of calf's liver, one-half pound of bacon, one-half teaspoonful of salt, one tablespoonful of flour, a dash of black pepper. Cut the liver into thin slices and scald it; wipe dry. Cut the bacon into as many thin slices as you have of liver; put the bacon into a frying-pan and fry until brown; take it out, put on a heated dish and keep it warm. Dust the liver with flour, salt and pepper, and fry it in the bacon fat. When a nice brown, arrange it on the heated dish with a slice of bacon on each slice of liver. Add the flour to the fat remaining in the pan; mix; add one-half pint of boiling water; season with salt and pepper; pour it around the liver and serve.