Fry the bacon until it begins to curl, when add half a sliced onion, and cook three minutes longer. Take out the bacon and keep hot on a hot-water dish, strain out the onion and return the fat to the fire. As it begins to hiss lay in the slices of liver which have been peppered, salted, and rolled in flour. Cook rather slowly, turning frequently until brown and tender. If cooked rapidly it will become dry and hard on the outside and remain rare at heart.

Lay in the middle of a hot platter and garnish with the bacon.

Or—

You may, after taking the meat from the pan, add to the fat a small cup of stock, or of boiling water, a teaspoonful of tomato catsup or sauce, a little chopped parsley and a tablespoonful of browned flour. Boil up, stirring all the while and pour over the meat.