1 lb. beef or calf liver
1 onion (sm. to huge, to taste)
4 med. carrots
1/4 tsp. pepper
2 tbsp. flour
1-2 c. beef stock
1 stick bacon
4 med. potatoes
1/2 tsp. salt
1 sprig rosemary, 1 inch long or 1/2 tsp. dried rosemary

Saute bacon until done. Drain, crumble and set aside.

Slice onions thinly and saute in the bacon, supplementing with oil if absolutely necessary.

Slice liver into strips. Mix flour with pepper and salt and pat firmly into liver slices.

When onions are thoroughly done, pile them up in one side of the skillet and brown liver slices on both sides. Pile liver slices up with the onions.

Peel and slice carrots and onions and put in the skillet. Pile liver slices and onions on top.

Pour in stock and add rosemary. Boil until carrots are soft. Sprinkle some crumbled bacon over each serving.