It’s not chopped liver, it’s sliced. I don’t think bacon can save either one, though.
From: The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition) By: Zoe CoulsonPublished by: Hearst Books New York (1980)ISBN 0-87851=037-0 Pan-fried Liver and Bacon1 8-ounce package bacon slices 1 pound calves’ liver, sliced about 1/4 inch thick2 tablespoons all purpose- flour 1/4 teaspoon salt4 lemon wedges (optional)chopped parsley for garnish 1. In10-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; keep warm.Pour off all but 2 tablespoons fat from skillet
2.Trim any membrane from edges of liver slices.On waxed paper, coat liver with flour.
3.Over medium heat in hot fat, cook liver 4 minutes, turning once, until crisp and brown on outside, delicate pink inside.
4.Sprinkle with salt; squeeze over a little lemon juice.Place liver and bacon on warm platter; garnish with parsley.
Note from me: Eyeball half a pound out of a pound package of bacon