One pound calf's liver, two slices of bacon, one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom catsup, one tablespoonful of flour, one-half pint boiling stock or water. Cut the liver in slices, cover with boiling water, let it stand five minutes to draw the blood. Take it out and wipe dry. Dredge with flour, salt, and pepper. Fry out the bacon, then put the liver in the hot bacon fat, fry brown on one side then the other. Place it on a hot dish with the bacon, cut in small pieces, add the flour to the fat in the pan, stir until brown; add the boiling stock or water, stir again until it boils, then add the sauce, catsup and salt to taste. Pour it over the liver, and serve.