The onion and bacon bit sounds rather like my family's recipe for lamb's liver (which Mum swears is really Liver à la Provençale); fry chopped onion and smoked (for preference) bacon in a little bacon fat or lard till the onion is just beginning to soften, then add flour (or cornflour) to make a roux. Stir in a beef (works better than lamb!) stock cube, water, and some gravy browning to make the gravy, and add seasoning to taste, but you *must* use nutmeg. Cook a few minutes to make sure the flour's cooked through, then lay on sliced lamb's liver, including the blood from it, cover and simmer till the liver is cooked through to your taste. Serve with mashed potatoes (or whatever). I've been known to vary the gravy with garlic, mushrooms, tomato puree, etcetera, but nutmeg is the one essential component of it.