LIVER HOT-POT.
Butter a fireproof dish. Cover the bottom with sliced uncooked potato and season with salt and pepper. Cut half a pound of liver into pieces, roll in seasoned flour, and seal for a minute or two, without cooking, in a pan, together with a quarter of a pound of bacon cut into strips. Put on top of the potatoes. Add a carrot and an onion grated on the coarse grater or cut into small pieces. Season this. Cover with 6tock or water to which a little meat extract has been added. Put another layer of potatoes on top. Add the lid and bake slowly for an hour and a half or until the potatoes are soft. If liked the potatoes can be partly cooked first, in which case it will take about threequarters of. an hour. When done sprinkle the top with breadcrumbs, grated cheese and butter or bacon fat, and brown under the grill.
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Bibliographic details
Auckland Star, Volume LXX, Issue 192, 16 August 1939, Page 12
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157LIVER HOT-POT. Auckland Star, Volume LXX, Issue 192, 16 August 1939, Page 12
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