Fry streaky bacon until crispy, drain and set aside. Coat slices of lambs liver in seasoned flour and fry in the bacon fat
until browned on both sides. Put with the bacon. Fry sliced onions until softened, then return the liver to the pan, along
with a cup of beef stock (one of those little tubs of jellied stock is good). Simmer for a few minutes, turning the liver
from time to time, until the liver is cooked and the sauce thickens up, adding the bacon at the end to reheat. Serve with
mashed potatoes and buttered cabbage.