Place a sage leaf on each piece of liver. Season with salt and pepper and wrap completely in bacon, trimming liver where necessary to make sure it is covered. Place 6 pieces on each skewer.
Heat some clarified butter in pan on high heat. Add skewers and fry until liver turns pink, 4 minutes each side. Set aside in warming oven.
Meanwhile, cover bottom of another pan with 1/2 inch clarified butter. Season generously with salt, pepper and a pinch of nutmeg. Add green beans and lemon juice. Cover and simmer on low heat until done. Drain beans and serve alongside liver skewers.
Recipe adapted by Graham Kerr