OK, my local specialist butcher NOW slices the liver as I want it. 1/8th of
an inch thick. Tubes removed AND skinned too, so it doesn't curl when
cooked.

Ingredients for 2 Portions:
8 Ounces thinly sliced Lamb Liver (Use Pork Liver for a "bacony" taste)
4 Rashers Smoked Bacon (Use Green Bacon if worried about the Nitrates)
A small Onion, finely chopped.
An 8 to 10 ounce can plum tomatoes, whizzed and strained - keep the seived
pulp only. Toss the rest.
A fat clove of Garlic, crushed.
A few torn Fresh Basil Leaves.
A Hint of Oregano - just use a sprinkle of the dried herb if fresh isn't
available.
Black Pepper & Salt. A pinch or two of Granular Splenda to your taste.
A single fresh Tomato, skinned, seeded and diced very small.
4 Ounces uncooked weight, Wholemeal Pasta (Your desired shape, but spaghetti
is best) Cooked in salted water, refreshed and cooled.

Method:
Soak the liver in a little milk for an hour. If the Liver is Cancerous, it
will absorb the Milk without bleeding or colouring the Milk., if not, the
Milk will remove much of the excess Blood and any overtly strong flavours.
Milk also acts as a tenderiser through the action of Lactose on the small
cell tissues. If the Milk takes on a Pinkish colour, the Liver is fine to
use.
Once soaked in milk, pass the soaked Liver through seasoned wheat flour that
contains Salt, Black Pepper, and nothying else, apart from perhaps a dash of
a Mild and sweet Paprika Pepper. It is ready to fry at that stage.

In a smallish Frypan or Sautepan, a Little Olive Oil - heat and fry the
onions and then the Garlic. Pour in the Tomato Pulp and cook for 20 Minutes
on a low heat.
Add the herbs toward the end of the cooking process - early addition make
the sauce have a bitter taste - and finaly add the chopped fresh tomatoes. A
pinch of Splenda improves the flavour. as does a Little Salt & Pepper.
The Sauce is ready to pour into the reheated cooked spaghetti.
The Bacon - fry it off in a clean pan, and reserve it. Keep it warm.
Now add some extra fat to the frypan - preferably Margarine or Butter. Get
the melted fats to heat, then dip the coated Liver into the pan, a MINUTE
ONLY each side.
The heat is up to you, but the Liver MUST still be PINK in the middle.
Pile the Sauced Pasta on a Heated Plate and put on the cooked Liver - after
slicing it into batons. Arrange the Bacon to Garnish the plated dish.
Serve Poached Broccoli on the side.

To Drink?

Any old Plonk - a cheap and cheerful Valpollicella would do nicely.
Otherwise, a Pitcher of No-Added Sugar "Ribena" - WITH very oddly - a few
chopped Mint Leaves all over Ice cubes, poured into Manhattan Glasses with a
Lemon Twist. That drink really is quite delicious ! The light acidity
handles any fats in the dish most admirably.