Liver Casserole is a nourishing dish suitable for a family supper. It can be served on its own or with new potatoes.
3 tablespoons olive oil
1 lb. lamb’s liver, thinly sliced medium-sized onions, chopped
8 lean bacon slices, diced
8 oz. mushrooms, wiped clean and sliced
2 celery stalks, trimmed and cut into
1 tablespoon butter
1 tablespoons flour
14 oz. canned peeled tomatoes, drained and coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried rosemary
8 fl. oz. red wine / / / / / / / ‘ v.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large heavy frying-pan, heat
2 tablespoons of the oil over moderate heat. When the oil is hot, add the liver slices and cook them for
2 minutes on each side or until they are lightly browned. With a slotted spoon, transfer the liver slices to a large ovenproof casserole. Set aside.
Add the remaining oil to the pan. When it is hot, add the onions and the bacon and fry them, stirring frequently, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the mushrooms and celery and fry, stirring; occasionally, for 3 minutes. With a slotted spoon, transfer the bacon and vegetables to the casserole.
In the same frying-pan, melt the butter over moderate heat. When the foam subsides, stir in the flour. Cook, stirring, for 1 minute. Add the tomatoes, salt, pepper and rosemary. Pour in the wine. Increase the heat to high and, stirring constantly, bring the mixture to the boil. Pour the mixture over the liver and vegetables in the casserole.
Place the casserole in the oven and bake for 30 minutes.
Remove the casserole from the oven and serve at once.