Recipe - Overnight Garden Dills

1 pound Ox liver; cut into One fourth inch
; slices
4 ounce Streaky bacon; rind removed,
cut
; into small pieces
1 Heaped tbsp seasoned flour
3 Fairly big onions; cut or sliced up
1 md Carrot; peeled cut into
; chunks
1 Celery stalk; cut into
chunks
2 ounce Swede; peeled, cut into
; chunks
1 teaspoon Dried sage
Stock or water
1 teaspoon Worcestershire sauce
2 pound Potatoes; peeled and cut
into
; fairly thick slices
A little beef dripping or
butter
Salt and black pepper

Preheat 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 cut or sliced up 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 preheated hot grill to get a nice
crusty top to the potatoes.

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