Drenthe-style Liver

Meppeler klokkies

500 grams pork liver
150 grams bacon
0.5 litre buttermilk
salt and pepper

Slowly fry the bacon. Slice the liver, take out the bacon and fry the liver for a few minutes in the bacon fat until brown and crispy. Take the liver from the frying pan and season to taste. Put the liver and bacon on a heated plate. Pour the buttermilk into the still hot grease, stir and pour into a gravy boat. Serve with boiled potatoes and your choice of vegetables.