Baby calves liver (1 slice per person)
2 strips bacon per person
1 lg. onion, sliced (more if desired)
Parsley, fresh or dried, 1 tbsp. per person
Flour
Garlic powder (opt.)
Salt
Paprika

Preheat oven to 250 degrees. In large skillet (cast iron is best) brown bacon until almost done. Put bacon into pan and place in oven on paper towel. Bacon will become crisp in oven. In existing bacon grease cook onion slices until clear. Put in oven on paper towel over bacon. Dredge liver in flour with salt, garlic powder and paprika and saute in skillet in bacon and onion drippings until done. (A matter of 2 or 3 minutes depending on thickness.) Place liver on paper towel on top of onions in oven. Add parsley, 1 or 2 tablespoons flour to bacon grease and water, stir to make a gravy. Place liver on a plate, then bacon, onions and parsley gravy over the top. Great served with baked or new potatoes.