332. OX LIVER and BACON HOTPOT

yields 1 serving


1 lb. ox liver, cut into 1/4-inch slices
4 oz. streaky bacon, rind removed, cut into small pieces
1 heaped tablespoon seasoned flour
3 large onions, sliced
1 medium carrot, peeled cut into chunks
1 celery stalk, cut into chunks
2 oz. swede, peeled, cut into chunks
1 teaspoon dried sage
Stock or water
1 teaspoon Worcestershire sauce
2 lb. potatoes, peeled and cut into fairly thick slices
A little beef dripping or butter
Salt and black pepper

Pre-heat oven to 325F. 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. 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 oven 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.


courtesy of: Léon Brocard, 39A Chepstow Road, London, W2 5BP, UK