|Lamb liver||1 Pound, sliced (1/2 inch thick (calves can also be used))|
1) On sheet of waxed paper, mix together flour, salt, and pepper.
2) Lightly roll the liver in flour mixture, coating the liver well.
3) In a non-stick, melt the butter and sauté liver until well browned for about 5 minutes on each side.
4) Serve on flat serving plate with crisp bacon, if desired.