1 lb. liver, rinsed
1 lemon
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. flour
2 strips bacon
1 tbsp. flour
3/4 c. water
1 tbsp. Worcestershire sauce
1/2 tsp. thyme
1 sliced onion

Squeeze juice from 1 lemon onto liver. Turn, baste with juice, and drain juice off liver. Season meat with salt, pepper, and garlic powder. Dredge liver in 1 tablespoon flour.

Cook bacon in frying pan; pour off all but 1 tablespoon bacon grease. Leave bacon in pan and cook liver in same pan, 2 minutes each side. Move meat to one side of pan and pour off all but 1 teaspoon oil. Reduce heat to low. Add 1 tablespoon flour and oil drippings. Add water, Worcestershire, and thyme. Add 1 sliced onion on top of meat, cover, and simmer 15 to 20 minutes.

My mother always added 2 or 3 eggs to a can of creamed corn and cooked until heated through. Serve with liver.