Liver with Potato Topping

Here are a couple of super liver recipes.

I have also found that the potato topping is easy to make and is so delicious and will be using this for other recipes.

The first recipe is a version for liver and onions with sage and the second recipe does not use sage but has fresh mushrooms in the mixture.

Ingredients – version 1

450g pig’s or lamb’s liver

1 tablespoon of plain flour

3 onions

Large handful of sage leaves

250ml of chicken stock

500g of starchy potatoes

500ml of milk & water

1 tablespoon of butter

Butter & sunflower oil for frying

Salt & pepper

Method – version 1

Butter a rectangular ovenproof dish.

Pre-heat the oven to GM4 – 180°C.

Cut the potatoes into thin slices.

Par-boil them for 5 minutes in the milk and water.

Remove the potatoes from the liquid.

*

Slice the onions and fry them in a butter and oil mixture until golden.

Season and add to the buttered dish.

Slice the liver into small pieces.

Dip the pieces in flour.

Fry in the butter and oil mixture on both sides.

Season and add to the onions.

Mix the liver and onions together.

Add the sage leaves and stir.

Pour the stock over the liver and onions.

*

Arrange the par-boiled potato slices over the liver and onions.

Cover the whole of the dish.

Cover the dish with a piece of foil.

Bake in the oven for 1 hour.

Melt the butter.

Remove the foil.

Pour the butter over the potatoes.

Put back in the oven and bake for at least 30minutes.

Served on Royal Doulton – Carnation – 1982 – 1998

Ingredients – version 2

As in version 1 but without the sage

150ml stock – a mushroom stock cube is good

200g sliced mushrooms

Method – version 2

As in version 1 plus

Fry the mushrooms and add them to the liver and onions.

Served on Royal Doulton – Tapestry – 1966 – 1988

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

3 thoughts on “Liver with Potato Topping”

    1. Will check. WordPress has changed to a new block editor. New and improved!! I am not finding it easy to use. This was the first post setting photos in a gallery with the block editor.
      When I looked at preview it looked fine as it did when I printed it. I did see that when it came up on my phone, the photos looked different than normal.
      Will look at new posts.
      However I cannot go back to the ” classic” editor, which I liked.

      Like

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