4 slices bacon
6 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 lb. beef liver, cut into 2 inch strips
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed beef bouillon
6 med. potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Saute bacon in skillet until crisp. Drain and crumble. Reserve drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Saute liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350 degree oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.