8 thick slices lean bacon
4 slices calf's liver, about 1 1/2 lbs.
Salt & freshly ground pepper to taste
4 tbsp. flour for dredging
2 tbsp. peanut, corn or vegetable oil
4 tbsp. butter
2 tsp. Worcestershire sauce
2 tsp. finely chopped parsley

Cook the bacon, turning it as often as necessary, until crisp. Drain on a paper towel and keep warm. Sprinkle the liver with salt and pepper and dredge it in flour, shaking off the excess. Heat the oil in a nonstick skillet large enough to hold the slices of liver in one layer. When hot, add the liver. Cook over medium-high heat until nicely browned, about 2 minutes on each side for medium rare.

Remove the liver to a warm plate and keep warm. Pour out the cooking oil, wipe out the skillet with a paper towel and add the butter. Cook, shaking the skillet, until the butter starts to brown. Add the Worcestershire sauce. Pour the foaming butter mixture over the liver, sprinkle with parsley and garnish each serving with 2 slices of crisp bacon. Serves 4.