Beef Liver & Bacon Casserole

4 slices of bacon
6 tablespoons of flour
1 1/2 teaspoon of salt
1/4 teaspoon of coarsely ground black pepper
1 pound of beef liver, cut into 2 inch strips
1/2 cup of chopped celery
1/2 cup of chopped onion
One 10 1/2 ounce can of condensed beef bouillon
6 medium potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Sauté the bacon in skillet until crisp. Drain and crumble. Reserve pan drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Sauté liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350ºF. oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter.  Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.