450 g /1 lb calfs liver
freshly ground black pepper
pinch of dried sage
8-10 slices bacon
30-45 ml /2-3 tbls unsalted or clariﬁed butter
buttered rice or sauté potatoes to serve
 Cut the slices of liver into 16-20 strips, each about 4 cm /1 1/2 in long and 15 mm /1/2 in thick. Season the strips with freshly ground black pepper and dried sage to taste.
 Cut bacon slices across in half. Wrap half a slice of bacon around each strip of liver, then thread on to 4 short metal skewers, allowing 4-5 per skewer.
 Place a large, heavy-based frying-pan over a moderate heat. After about 1 minute, or when the pan is hot, add the butter. When the butter is sizzling hot, arrange the liver and bacon brochettes in then pan spacing them slightly apart. Cook for 5 -7 minutes, turning once. Serve on a bed of buttered rice or sauté potatoes.