Ox liver and bacon hotpot

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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