Liver and Potato Casserole

Name: Liver and Potato Casserole
Ingredients: Dripping; Salt and pepper; Salt and pepper; 4 medium-sized onions; ½ oz flour; ½ pint stock or water; ½ pint stock or water; 6 rashers bacon; 1½lb potatoes

Preparation info

Difficulty
Easy

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

12 oz liver
1½lb potatoes
6 rashers bacon

Method

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.