Ingredients
- 1 lb Ox liver, cut into 1/4 inch slices
- 4 ounce Streaky bacon, rind removed, cut into small pcs
- 1 x Heaped tbsp seasoned flour
- 3 x Fairly big onions, sliced
- 1 med Carrot, peeled cut into chunks
- 1 x Celery stalk, cut into chunks
- 2 ounce Swede, peeled, cut into chunks
- 1 tsp Dry sage
- Stock or possibly water
- 1 tsp Worcestershire sauce
- 2 lb Potatoes, peeled and cut into fairly thick slices
- A little beef dripping or possibly butter
- Salt and black pepper
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Ox Liver And Bacon Hotpot
Servings: 1
Directions
- 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 in the bacon and sliced onion, together with the chunks of carrot, celery and swede. Add in the sage and a good seasoning of salt and pepper.
- Next pour in just sufficient stock or possibly water barely to cover the ingredients in the pot - probably about 1 pint - then add in 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 hrs. After which, take lid off and cook for a further 30 min.
- When the time is up, brush the potatoes with a little melted beef dripping or possibly butter and pop the casserole under a pre-heated warm grill to get a nice crusty top to the potatoes.
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