- 1½ lb calves liver
- 2 tablespoons flour
- Salt and pepper
- 4 rashers of bacon
- Cut the liver into convenient serving piece, removing any skin and tubes. Dip in seasoned flour.
- Lay the bacon rashers on the grill pan and grill until crisp – keep hot.
- Remove the grill grid and put the liver into the rendered bacon fat in the grill pan.
- Return the pan to the grill and for one or two minutes. Turn once and continue cooking until the liver is well browned and tender – turning again if necessary.