Quick poll: Who likes liver? How did your mother cook it? DID she cook it? Do you cook it?

Baked Liver and Vegetables

1 1/2 lbs beef liver in 1 piece

1/4 cup flour

5 slices bacon

1 large onion, sliced

2 cups diced celry

1 cup canned tomatoes, strained

1 teaspoon salt

10 small new potatoes, about 2 lbs,

1/8 teaspoon black pepper

3/4 cup hot water

Remove skin and veins from liver, then coat liver in flour. Pan-broil bacon in a heavy skillet until just done. Lift bacon out and drain. Saute onion and celery in the bacon fat until soft and yellow. Add the four that did not cling to liver, and stir until smooth; then add tomatoes and salt and continue stirring over moderate heat until sauce boils and thickens. Lay floured liver in the gravy, and over it arrange the pared, halved potatoes. Cover with close-fitting cover and bake in a moderate oven (350 degrees F.) until potatoes are soft, about 45 minutes. Remove cover and place cooked bacon over the liver. Return to oven and cook uncovered for about 5 minutes to reheat bacon. Remove liver and potatoes to hot platter, arranging bacon over the liver. Pour gravy around them or serve it in a separate bowl. 5 servings.