Liver and Potato Casserole

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12 oz liver
  • 1½lb potatoes
  • 6 rashers bacon
  • ½ pint stock or water
  • ½ oz flour
  • 4 medium-sized onions
  • Salt and pepper
  • Dripping


    Cut the liver into small pieces. Dip into flour seasoned with salt and pepper, and brown on each side in hot dripping. Remove from the pan, and fry the sliced potatoes. Put layers of potatoes, onions, and liver in a casserole, seasoning well, and put the rashers of bacon on top. Pour in stock to come half way up the dish. Bake in a moderate oven 375°F, 190°C, gas mark 5 for one hour.