Liver and Bacon – Barb Humphrey

1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp Accent
1 tsp sugar
12 slices of pork liver
1 cup water

Combine flour, salt, pepper, accent, and sugar. Dredge the liver slices in the flour mixture and let stand. Fry bacon until crisp and drain. Brown liver slivers on both slides in the hot bacon fat.
Pour off any excess fat. Add water to pan, cover and simmer 20 minutes or until liver is tender and well done. Put bacon strip of top of liver the last few minutes of cooking.
Make gravy with the pan drippings if desired.