This is a recipe for summer when English lambs’ liver is plentiful.
1/14 lb (570 g) lambs’ liver, cut into ¼ inch (5 mm) thick slices
1 oz (25 g) butter
1 tablespoon oil
2 medium onions, peeled and thinly sliced
½ lb (225 g) new carrots, washed and cut into 1 inch (2.5 cm) lengths
2 lb (900 g) new potatoes, scraped
1 lb (450 g) tomatoes, skinned and sliced
½ pint (275 ml) stock
½ level teaspoon dried oregano
1 level tablespoon tomato puree
Salt and freshly milled black pepper
Preheat the oven to gas mark 4, 350°F (180°C).
Begin by drying the liver slices with kitchen paper, then lightly coat the pieces in the seasoned flour. Next heat the butter and oil together in a frying pan and soften the sliced onion in it over a low heat for about 10 minutes.
Now arrange half the floured liver slices in the base of a deep ovenproof casserole and cover with a layer of onion, carrots and scraped new potatoes, followed by half the sliced tomatoes. Then repeat all over again, finishing up with a layer of tomatoes. Combine the stock, oregano and tomato puree together in a jug, season, pour this into the casserole, cover closely and bake for about 11/2 hours, or until the vegetables are tender.