Recipe for Ox Liver and Bacon Hotpot 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 lb Ox liver, cut into 1/4 inch slices
4 oz Streaky bacon, rind removed, cut into small pieces
1 x Heaped tbsp seasoned flour
3 x Fairly big onions, sliced
1 med Carrot, peeled cut into chunks
1 x Celery stalk, cut into chunks
2 oz Swede, peeled, cut into chunks
1 tsp Dried sage
Stock or water
1 tsp Worcestershire sauce
2 lb Potatoes, peeled and cut into fairly thick slices
A little beef dripping or butter
Instructions:
Instructions: 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.

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