Liver and Bacon Casserole

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 lb pig’s liver
  • 4 rashers lean bacon
  • 2 cooking apples
  • 2 large onions
  • 4 oz breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ pint stock or water


    Slice the liver, and cut the bacon into small pieces. Peel and chop apples and onions. Grease a casserole, put in a layer of liver, then bacon. Top with a layer of breadcrumbs, onions, parsley, salt and pepper, then apple. Repeat the layers, finishing with breadcrumbs, and pour in the stock or water. Bake at 375°F, 190°C, gas mark 5 for two hours, removing the cover for the last thirty minutes.