| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Simply, Antony | 1 | servings | |
INGREDIENTS
| 1 | lb | Ox liver; cut into 1/4 inch |
| ; slices | ||
| 4 | oz | Streaky bacon; rind removed, cut |
| ; into small pieces | ||
| 1 | Heaped tbsp seasoned flour | |
| 3 | Fairly big onions; sliced | |
| 1 | md | Carrot; peeled cut into |
| ; chunks | ||
| 1 | Celery stalk; cut into chunks | |
| 2 | oz | Swede; peeled, cut into |
| ; chunks | ||
| 1 | ts | Dried sage |
| Stock or water | ||
| 1 | ts | Worcestershire sauce |
| 2 | lb | Potatoes; peeled and cut into |
| ; fairly thick slices | ||
| A little beef dripping or butter | ||
| Salt and black pepper |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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