Pre-heat oven to gas mark 3 (325F/170C) First of all, 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. Next 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 over 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/