Liver hotpot

Liver hotpot
serves 6
ingredients
500g/1lb 2oz lamb’s liver
25g/1oz plain flour
2 large onions, thinly sliced
850g/13/4lb potatoes,
thinly sliced
500ml/18fl oz lamb stock
6 rashers streaky bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large
casserole dish.Remove the skin and tubes from the liver. Season the flour
with salt and pepper. Dredge each slice of liver in the seasoned flour.
• Arrange layers of liver, onion and potatoes in the casserole dish, ending
with a neat layer of potatoes. Heat the stock and pour in just enough to
cover the potatoes. Cover the casserole dish and bake for about 1 hour
until the liver is tender. Remove the lid and arrange the bacon rashers on
top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.

View over 5,000 menus at http://www.menu-for-you.com