Ingredients

• 600g/1lb 5oz plain flour
• salt and freshly ground black pepper
• 4.5kg/10lb lambs’ liver
• sliced
• 300ml/10fl oz sunflower oil
• 10 onions
• sliced
• 1.25kg/2lb 12oz rindless streaky bacon rashers
• each cut into 4–5 pieces
• 3.6 litres/10 pints beef stock
• 4 tbsp tomato ketchup

Directions

• Put 400g/14oz of the flour into a large bowl and season with salt and freshly ground black pepper.
• Heat half the oil in a large frying pan over a high heat.
• Coat the liver in the seasoned flour
• shake off any excess
• then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned
• but not completely cooked through.
• Transfer the slices to a plate and repeat with the remaining liver.
• Reduce the heat
• add rest of the oil and the sliced onion and cook for a minute or so
• stirring occasionally.
• Add the bacon to the pan and cook for 8–10 minutes or until the onion is a pale golden-brown and the bacon is beginning to crisp.
• Sprinkle the rest of the flour over the onion and bacon and stir for a minute or so. Add the stock
• bring to a simmer and cook over a medium heat until the gravy is thickened. Add the tomato ketchup and season with salt and freshly ground black pepper.
• Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.