Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Ox liver; cut into 1/4 inch |
\N \N | ; slices |
4 ounces | Streaky bacon; rind removed, cut |
\N \N | ; into small pieces |
1 \N | Heaped tbsp seasoned flour |
3 \N | Fairly big onions; sliced |
1 medium | Carrot; peeled cut into |
\N \N | ; chunks |
1 \N | Celery stalk; cut into chunks |
2 ounces | Swede; peeled, cut into |
\N \N | ; chunks |
1 teaspoon | Dried sage |
\N \N | Stock or water |
1 teaspoon | Worcestershire sauce |
2 pounds | Potatoes; peeled and cut into |
\N \N | ; fairly thick slices |
\N \N | A little beef dripping or butter |
\N \N | Salt and black pepper |
Pre-heat oven to gas mark 3 (325F/170C) First of all, toss the slices of liver in the seasoned flour to coat them well, then arrange them in a good sized casserole and sprinkle in any leftover flour.
Add the bacon and sliced onion, together with the chunks of carrot, celery and swede. Add the sage and a good seasoning of salt and pepper.
Next pour in just enough stock or water barely to cover the ingredients in the pot - probably about 1 pint - then add the Worcestershire sauce.
Finally cover the top with a thick layer of potatoes, overlapping each other, then season again with salt and pepper.
Cover the casserole and cook in the over for 2 hours. After that, take lid off and cook for a further 30 minutes.
When the time is up, brush the potatoes with a little melted beef dripping or butter and pop the casserole under a pre-heated hot grill to get a nice crusty top to the potatoes.
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Carlton Food Network
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