healthy cooking info

Liver and Bacon on Skewers

Get from the butcher half a dozen small wooden skewers,

and
prepare the liver and bacon as you did for frying, scalding,
dipping the liver in flour, and taking the rind off the bacon.
Make three slices of toast, cut into strips, and put in the

oven
to keep hot.  Cut up both liver and bacon into pieces the

size
of a fifty-cent piece and put them on the skewers, first one

of
the liver and then one of the bacon, and so on, about six of

each.
Put these in the hot frying-pan and turn them over till they

are
brown.  Then lay one skewer on each strip of toast, and put

lemon
and parsley around.  You can also put large oysters on the

skewers
with pieces of bacon, and cook in the same way.