This simple Hot Pot of Liver, Bacon and Apple makes a satisfying and nourishing family meal. Serve it with mashed potatoes.
1 ½ lb. cooking apples, peeled, cored and thinly sliced
2 medium-sized onions, thinly sliced
1 ½ lb. lamb’s liver, thickly sliced
1 lb. tomatoes, blanched, peeled and sliced
½ teaspoon salt
½ teaspoon black pepper
10 fl. oz. beef stock
4 lean bacon slices, rinds removed
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Line the bottom of a hot pot or a medium-sized ovenproof casserole with about one-third of the apple and onion slices. Top with half of the liver slices, then half of the tomato slices and season with half of the salt and pepper. Continue to make layers until all the ingredients have been used up, finishing with a layer of apple and onion slices.
Pour’ the beef stock over the mixture and lay the bacon slices on top.
Cover the hot pot or casserole and place it in the oven. Bake for U hours or until the liver is tender. Remove the hot pot from the oven and serve at once.