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1
Wash the liver in warm water and cut away any tubes or fat.
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2
Drain and dry thoroughly on paper towels.
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3
Wrap half the bacon round the liver and fix it firmly.
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4
Put this into a bowl, add salt and pepper and half the chopped herbs.
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5
Cover and put aside until required.
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6
Cut the garlic in half and rub it over the bottom and sides of a frying pan; fry the remaining bacon until the fat runs(if the bacon is not sufficiently fat, add additional cooking fat).
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7
Add the onions, carrot, bay leaf, salt, pepper and the liver with the rest of the herbs, and finally the wine.
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8
Cover the pan and cook gently until tender.
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9
Remove the liver from the pan, set aside but keep hot.
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10
Skim off any surplus fat from the gravy in the pan and add just enough stock or water to make a thick sauce.
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11
Bring it slowly to a boil, stir in the cream and cook gently until the sauce is reheated.
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12
Thinly slice the liver and arrange the slices in a ring on a hot serving plate, leaving the center free.
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13
Pour the sauce into the center, garnish with the pieces of bacon, and serve at once with creamed potatoes and triangles of crisply fried bread.
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14
Liver casseroles should be cooked very slowly, otherwise the liver can become tough.
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15
Soak the liver overnight in milk before using, to improve the flavor and color.
