|Ox liver||1 1⁄2 Pound|
|Bacon fat||1⁄4 Pound|
|Stock/Water||1 Cup (16 tbs)|
|Seasoned flour||1 Tablespoon|
Wash the liver in tepid salt water, remove any skin and tubes and cut the liver in slices.
Place in a deep baking-tin or dish.
Lay the rashers of bacon on top and add enough stock or water to half cover the liver.
Bake gently for 1 1/2—2 hr., basting well and dredging frequently with seasoned flour.
Dish neatly and strain the gravy round.
Garnish with parsley.