Roast Lamb Recipe

Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
bacon thinly sliced into very hot frying pan; turn until brown and
transfer to hot platter. Fry liver quickly in the hot bacon drippings,
turning often. When done put on platter with bacon. Pour off all but 1
or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until
brown. Add hot water gradually to make smooth gravy, season and boil 1
minute.

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