Ingredients

• half a pound bacon rashers
• one pound liver
• onions
• salt and pepper
• a little plain flour

Method

• Slice the liver and toss in seasoned flour.
• Fry the bacon rashers lightly and lift out on to a warm dish.
• Fry the liver and chopped onion in the bacon fat and then place with the bacon.
• Make gravy by mixing a tablespoonful of plain flour into the fat in the pan, adding a little boiling water and stir well. Boil for a few minutes.
• Serve this dish with boiled potatoes.

Lleyn, Caernarvonshire.
This particular dish was served for swper chwarel in the slate quarrying districts of north Wales.
Rhostryfan, Caernarvonshire.