| 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.
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