Liver and Bacon

Liver and bacon isn't everyone's cup of tea, but this recipe might change some minds — a great balance of flavors that complements the liver without overpowering it, with the perfect smoky crunch from the bacon.

Ingredients

• Beef liver
• Milk, for soaking
• Bacon
• Flour
• Salt and pepper
• Fried onions (optional)
• Mashed potatoes and peas, to serve

Instructions

1. Soak the liver in milk for several hours.
2. Cook the bacon and reserve the bacon fat.
3. Take the liver from the milk and pat dry.
4. Put flour, salt, and pepper on a flat plate and mix well. Dip the liver on both sides into the flour mixture.
5. Fry the liver in the hot bacon fat, turning over once. Do not overcook.
6. Serve with the reheated bacon, mashed potatoes, and peas. You can also add fried onions.