Instructions: Cook bacon in heavy large skillet over medium-high heat until crisp.

Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat

from pan. Crumble bacon.

Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn

to coat; shake off excess. Heat fat in skillet over medium-high heat.

Add liver and cook until tender and brown on both sides, about 5 minutes.

Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and saute until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to

taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

Serves 2.

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