* 150 g of Liver per person - lambs, Calves or Pigs liver.
* Olive oil for Frying
* Plain flour for coating the Liver
* 6 rashers of Bacon
* 2 large Onions
* A few Cloves of garlic, peeled and sliced - optional
* 50 g Butter
* 245 ml Vegetable stock
* Gravy browning
* 1 tablespoon of Plain flour
* Splash of Port
* Salt and Freshly ground black pepper


===Method===
* Add the Butter to a pan or Wok and add a good grind of Black pepper
* Add the Onions and optional Garlic and sauté on a low heat for 20 minutes stirring now and then.
* Add 1 tablespoon of Plain flour and stir in the Stock
* Heat and stir until it thickens. If you wish, add a little Gravy browning (or Soy sauce) to colour the Gravy.
* Add a splash of Port or Sherry and season to taste.
* Grill the Bacon util it is crispy.
* Dredge the Liver strips in a little seasoned Flour and pan Fry the liver in a little Olive oil for a minute or so on each side.

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