Ox Liver And Bacon Hotpot

Ingredients

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Original recipe makes 1

	4 ozStreaky bacon; rind removed into small pieces
	1 mdCarrot; peeled cut into chunks
	2 lbPotatoes; peeled and cut into fairly thick slices
	Salt and black pepper
	Stock; or water
	1 stalkCelery; cut into
	3 Fairly bigonions; sliced
	2 ozSwede; peeled, cut into chunks
	1 tsDried sage
	1 tsWorcestershire Sauce
	1 Heaping tbseasoned flour
	A littlebeef drippings
	1 lbOx liver; cut into 1/4 inch slices

Calories Per Serving: 1373
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Ox Liver And Bacon Hotpot Preparation

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/